Raspberry Mousse Meringues With Raspberry Lime Sauce
"This is a recipe that my father passed on to me. Raspberries are in abundance where he lives so we have this often."
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
6 meringues
- Serves:
- 6
ingredients
-
Meringues
- 5 egg whites
- 1 1⁄4 cups caster sugar
-
Mousse
- 400 g raspberries
- 1⁄3 cup caster sugar
- 2 tablespoons Cointreau liqueur
- 1 tablespoon gelatin
- 1⁄4 cup water
- 300 ml water
-
Sauce
- 200 g raspberries
- 1⁄4 cup icing sugar
- 1⁄4 cup water
- 1 tablespoon lime juice
directions
- Cover 2 oven trays with paper, mark 6 x 9cm circles on paper.
- Beat egg whites until soft peaks form, gradually adding sugar until dissolved.
- Spoon into a large piping bag fitted with a large flute.
- Pipe over circles to form base, then add another 5cm height to the sides to form cases.
- Bake in a very slow oven or until firm to touch, alternating position of trays halfway through cooking.
- Cool with oven door open.
- MOUSSE: Blend raspberries, sugar and Cointreau until smooth, then push through a sieve into a bowl.
- Sprinkle gelatin over the water in a cup and stand in a small pan containing simmering water.
- Stir until dissolved and cool.
- Stir the gelatin mix into the raspberry mix.
- Beat cream until soft peaks form and fold into raspberry mix in 2 batches.
- Cover and refrigerate until set.
- Gently whisk all ingredients in raspberry mousse mix, spoon into piping bag fitted with large flute and pipe into cases.
- Serve with sauce.
- SAUCE: Simply blend all sauce ingredients until smooth.
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