Floating Ghost Meringues in a Pool of Raspberry Coulis
In this French classic, meringues are poached – creating a white ‘ghost’ – and then carefully placed atop a pool of bloody of raspberry coulis.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Wheat Free, Gluten Free, Dairy Free, Vegetarian
- 200g raspberries
- 1 tsp agave syrup
- 300ml semi-skimmed milk
- Zest of 1 lemon
- 1 free-range egg, white only
- 1 tbsp agave syrup
- 1 drop vanilla extract
- 1 black icing sugar pen
For a non-halloween version of this sweet indulgence, use 30g of unsalted pistachio nuts roughly chopped and sprinkle the meringues with them.
Photo and recipe taken from The Balance Diet Cookbook.
- Place the raspberries in a food processor or blender and blitz until smooth. Add syrup and blend again.
- Pour the purée into a jug or bowl through a sieve, to remove any raspberry seeds. Set to one side.
- Pour the milk into a shallow, but wide, heavy-based pan, and stir in the lemon zest. Bring to the boil over a high heat, then reduce the heat and leave to simmer.
- In a medium bowl, whisk the egg white until it forms stiff peaks, then slowly add the syrup and vanilla extract while continuing to whisk. You will be left with silky smooth mix.
- Remove any skin that may have formed on the top of the milk. Gently drop 4 generous tablespoons of the meringue mix into the milk, one at a time, and as far away from each other as possible. (The dollops may appear small, but as they poach they expand and fluff up.)
- Leave to poach in the simmering milk for 2-3 minutes, then gently, using a slotted spoon, turn the ghost over in the milk and poach on the other side for 1-2 minutes.
- Divide the raspberry coulis between serving plates, spooning it liberally on each one.
- Remove the meringues from the milk with a slotted spoon, tipping gently to remove any excess liquid. Place them on top of the raspberry coulis pool of blood.
- Carefully dray little ghoulish faces on the meringues with the icing sugar pen and eat immediately.