Cranberry Cream and Lemon Meringue
Level
Easy
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- Ingredients
- Instructions
- Cream:
- 1/2 cup sweetened dried cranberries
- 1 cup whipping cream
- 1/3 cup sugar
- Meringue:
- 1 lime (the juice)
- 3 egg whites
- 1 lime zest
- 2 Tbsp butter
- 1 tbsp cream of tartar
- 1 Tbsp flour
- 1 tbsp icing sugar
- Sauce:
- 1/2 cup cranberry jelly
- 1/4 bar butter
- 10 oz rum
- Meringue: Heat the oven to 300 Celsius. Beat the egg whites until stiff peaks form; keep beating while adding icing sugar to taste, lime zest and cream of tartar continue beating until getting a stiff consistency. Tip them onto a previously greased baking sheet sprinkled with flour. Bake for about 7 minutes then reduce temperature to 100 Celsius. Turn the oven off completely when they start to go brown (not burnt). Leave them in for a little while.
- Sauce: Melt butter in a saucepan, add jelly and rum; simmer until a light sauce is formed.
- Cream: Whip the cream until getting a puffy consistency, stir in sugar and cranberries, pour sauce over the meringues and decorate with mint leaves.
- Cream:
- 1/2 cup sweetened dried cranberries
- 1 cup whipping cream
- 1/3 cup sugar
- Meringue:
- 1 lime (the juice)
- 3 egg whites
- 1 lime zest
- 2 Tbsp butter
- 1 tbsp cream of tartar
- 1 Tbsp flour
- 1 tbsp icing sugar
- Sauce:
- 1/2 cup cranberry jelly
- 1/4 bar butter
- 10 oz rum
- Meringue: Heat the oven to 300 Celsius. Beat the egg whites until stiff peaks form; keep beating while adding icing sugar to taste, lime zest and cream of tartar continue beating until getting a stiff consistency. Tip them onto a previously greased baking sheet sprinkled with flour. Bake for about 7 minutes then reduce temperature to 100 Celsius. Turn the oven off completely when they start to go brown (not burnt). Leave them in for a little while.
- Sauce: Melt butter in a saucepan, add jelly and rum; simmer until a light sauce is formed.
- Cream: Whip the cream until getting a puffy consistency, stir in sugar and cranberries, pour sauce over the meringues and decorate with mint leaves.
