A sweetly floral dessert to make the most of the last of these summer berries
Fresh berries are often complemented by floral flavours. It’s worth splashing out and buying top quality rosewater for best results.
For the meringues:
4 large egg whites
150g caster sugar
4 tsp rosewater
100g icing sugar
Dried rose petals, optional
For the coulis:
600g redcurrants, stripped from their stalks
350g-450g icing sugar
Heat the oven to 100C. To make the meringues, whip the egg whites in a clean dry bowl until they resemble soft peaks. Gradually whisk in the caster sugar, a spoonful at a time.
Stir in the rosewater and then fold in the icing sugar. The meringue should now look smooth and glossy—take care not to over stir it.
Either spoon or pipe small domes onto parchment-lined baking trays. Scatter with dried rose petals and bake for about 1½ hours, until the meringues are crisp. Leave to cool.
For the coulis: put the redcurrants in a liquidiser with the pulp of 4 of the passionfruit. Process until smooth and then strain the puree through muslin, twisting the cloth to extract all the juice.
Whisk in enough icing sugar to sweeten and then divide between 6 bowls. Float passionfruit seeds from the remaining fruit over the redcurrant coulis.
Top with a spoonful of clotted cream and a meringue and then serve straight away.
Recipe: Roopa Gulati