Poached Meringue with Elderflower Custard & Gooseberry Coulis
I have spoken about my Summer love affair with the beautiful Elderflower and you know my other true love is home made custard...Custard is a wonderful vehicle for delicate flavours, hot it is scrumptious on a Winters day and it is equally wonderful cold in Summer months. For a recent supper event I decided to organise a ménage à trois with the aforementioned elderflower, custard and gooseberry. You can easily make this without the elderflowers as you'll have a delicious vanilla custard. This really fun dessert originated in France where it is called Îles flotantes literally floating islands. I dare you not to have a smile on your face when you see the beautiful meringue clouds floating in a sea of rich custard -let your inner child come out to play.
What you need: -serves 6
For the custard-
For the spun sugar-
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| Poached Meringue with Elderflower Custard & Gooseberry Coulis |
What you need: -serves 6
For the custard-
- 6-8 fresh heads of elderflower blossom
- 500ml full fat Glenisk Organic milk
- 1 vanilla pod -split length ways with seeds scraped out
- 80g caster sugar
- 4 free range egg yolks
For the meringues-
- 3 egg whites
- 150g caster sugar
For the goosegog coulis-
- 200g gooseberries
- 2-3tbsp caster sugar
For the spun sugar (optional)
- 200g caster sugar
- 75ml water
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| Elderflower Blossom Season Late May -Mid July |
What you need to do:
For the custard-
For the custard-
- Shake the elderflower heads to knock off any insects and trim off the largest part of the green stalky bits
- Put the elderflowers and the milk into a container and leave in the fridge for a few hours or preferably overnight if you've time
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| Glenisk Milk Soaking The Flavours |
- Put the milk, elderflowers and vanilla seeds plus pod in a saucepan on a medium heat and scald the milk by bringing it to a 'shiver' -you'll see bubbles start to form at the edges
- Meanwhile whisk the sugar and the egg yolks together
- Strain the milk through a sieve into a jug
- Get a whisk and start slowly pouring the milk into the egg yolks -whisking all the time
- When you've combined it all put the eggy mixture into a saucepan on a low-medium heat or set up a bain-marie
- Keep stirring, employ your patience and a watchful eye -you need to wait until the mixture coats the back of a spoon -this can take 10 to 15mins...longer if you have a larger quantity
- When the mixture has reached the correct temperature (70-80'C or 158'F-176'F) and is coating the spoon allow to cool and then place in the fridge for at least 4 hours
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| Goosegogs |
For the coulis-
- Simmer your gooseberries with 1 tbsp caster sugar until they start to collapse -you can use frozen of course
- Once collapsed pass through a sieve to get a smooth mixture
- While still warm add more caster sugar to taste -remember to retain some of the distinct sourness that says 'I am gooseberry'
- Set aside to cool
For the meringue-
- Wipe a clean bowl with half a lemon to remove any grease
- Whisk your egg whites with electric beaters
- When they have started to form stiff peaks -gradually add the caster sugar 1 tbsp at a time and combine on a slower setting
- Continue until all sugar is combined and you have a bowl of silky porcelain white meringue -eat some from a spoon...I always do
- When you're ready to begin serving put a wide pan of water on a medium heat
- Take a dessert spoon of meringue mixture and using another dessert spoon fold it into the water -simmer for 3-4 mins turning after 2-3 -drain on some kitchen paper
- In a bowl place a ladle or two full of cold custard, pop two meringues on top and add your coulis
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| Spinning Sugar |
- To spin sugar put the caster sugar in a pot with the water place on a high heat
- Even though you will be tempted do not stir!
- The sugar will start to bubble as the water gets driven out
- Keep an eye on the pot and allow the mixture to reach a caramel colour
- Put saucepan into a bowl of cold water to cool
- Have a sheet of greaseproof paper ready, dip a spoon or fork into your caramel mixture
- Holding above the paper do a zig zag shape or whatever you like
- You can make all the elements of this dessert ahead of time -except perhaps the spun sugar as it will take moisture from the air and dissolve
- Bon appetit mes amis
Tips for you-
- Whenever you are foraging make sure to pick natures harvest away from the roadside
