Raymond Blanc soft meringue with blackcurrant coulis and and Marshmallow recipe on Simply Raymond Blanc

Raymond Blanc served up a delicious soft meringue with blackcurrant coulis and and Marshmallow on Simply Raymond Blanc.

The ingredients for the Soft Meringue (makes 12 to 14 Meringues): 100g 3 egg whites, free-range/organic, medium, 100g caster sugar and 50g icing sugar, sieved.

For the Blackcurrant Coulis: 300g blackcurrants and 90g caster sugar, depending on sweetness of fruit.

For the Vanilla Whipped Cream: 1 teaspoon vanilla puree, or vanilla bean paste or vanilla essence and 150g whipping cream or double cream.

To serve: Vanilla Ice Cream and Blackcurrant Marshmallow Cubes.

For the Blackcurrant Marshmallow Cubes (Optional) (Makes about 150 cubes): 200g Blackcurrant Fruit Purée (made with 320-350g fresh fruits simmered, blitzed and sieved), 13g (8 leaves) gelatine leaves, platinum grade soaked in a large amount of cold water and drained, 545g caster sugar, 240ml water, 75g (2 each) egg whites, 20g caster sugar, 2 drops lemon juice, 100g icing sugar and 100g cornflour.

See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES available from Amazon now.