The 'Bomb'
Ingredients
- 140 g caster sugar
- 200 ml water
- 100 g raspberries
- 100 g blueberries
- 450 ml cream
- 4 tblsp port
- 6 large meringues
- fresh mint leaves
Method
- Put the sugar and
water in a pot over a medium heat and cook until the sugar has
dissolved. Stir in the berries and bring to just under the boil, then
simmer for 10 minutes and remove from the heat. When the mixture has
cooled, remove half the berries and blend the rest of the berries until
you have a rich coulis.
- Whip the cream until
stiff and fold in the port. Break the meringues, into small pieces and
fold into the cream and place in the freezer to chill.
- Divide the poached
berries into 6 martini glasses and place some of the creamy meringue
mixture on top. Drizzle the berry sauce over the top and garnish with
some mint.
