Meringue
Ingredients
50g Egg Whites
80g Caster Sugar
Method
Cook au bain marie to 81*c, whip to firm peaks, steam at 80*c for 8 mins
Poached meringue, apple compote & grape granita by Sam Clark
Serves: 6
Meringue Shards
Ingredients
50g Egg Whites
80g Caster Sugar
Method
Whip egg white to firm peaks adding sugar gradually as you whip. Spread evenly on a tray and bake at 90*c for 1 Hour
Tip: Meringue
Once whipped to firm peaks check the meringue is ready by rubbing the meringue between your thumb and finger checking there are no grains of sugar.
Apple Compote
Ingredients
400g Diced Apple
90g Caster Sugar
1 x Lemon Juice
1 x Lemon Zest
Method
Place all ingredients in a small pan and cook on a low heat until the apple is softened and has absorbed the juices.
Stir regularly to make sure it doesn’t burn
Granita
Ingredients
100g Water
50g Caster Sugar
275g Grapes
Method
Blend it up, freeze on sheet trays and fork it up as its freezing