INGREDIENTS
250g punnet of strawberries
or raspberries
4 meringue nests (shop-bought
or homemade)
500ml double cream
125g caster sugar
1 vanilla pod
100g white chocolate
For the coulis:
3 tablespoons water
150g caster sugar
500g strawberries, halved, or any leftover berries

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METHOD
First, make the coulis by bringing the water and caster sugar to the boil in a saucepan. Stir until the sugar dissolves, then add halved strawberries and cook for four to five minutes until soft. Cool, then whiz in a blender
Break the white chocolate into cubes and put in a small bowl. Place over a saucepan of simmering water. Make sure the bowl does not touch the water. Stir until the chocolate melts. Leave to
cool slightly
Put the cream, caster sugar
and seeds of the vanilla pod
into a bowl and whisk until
soft peaks form. Fold in the
melted chocolate
Break the meringues into small
pieces and stir through the cream.
If using strawberries, halve them.
Fold the strawberries or raspberries
into the cream
Serve in glass dishes with a trickle
of coulis to decorate

Top Tip

The strawberry coulis will keep in the fridge for two days and is delicious simply poured over vanilla ice cream.

 

Recipe from:
Tudor Park Marriott Hotel & Country Club, Ashford Road, Bearsted, Maidstone, Kent ME14 4NQ | 01622 734334 | @Tudor Park | www.marriottudorpark.co.uk
Share your summer berry recipes with them on Instagram by tagging tudorparkmarriott