Geoff Jansz helped Tracey Lukin make the perfect dessert to serve at a romantic dinner for two.
Ingredients
- 2 eggs
- 1 tin poached fruit (pear halves)
- 5 level tablespoons caster sugar
- 50mL Cointreau
- 100mL red fruit juice (cranberry or raspberry)
- 1 tablespoon ice-cream
Method
- To make the meringue, first separate the eggs. Put the whites into a clean bowl and whisk until glossy and firm (but not dry). Sprinkle in the sugar (about a tablespoon at a time) while continuously whisking. When the mixture reaches the soft peak stage, set aside.
- To make the syrup, very carefully splash the Cointreau into a hot pan over a gas flame or lighter, and stand back as you light the edge of the pan. When the flame subsides, pour in the raspberry or cranberry fruit juice. Boil down for 30 seconds until slightly thickened. Put it into a bowl and place into the fridge to chill.
- To assemble the dessert, first put about one tablespoon of firm, cold ice-cream onto a chilled plate. Place fruit halves around that, pressing down firmly, then spread meringue over to completely cover.
- Shape the meringue as you wish (Geoff chose a heart shape). Sprinkle over a teaspoon of caster sugar per serve and place under a very hot grill until the top browns. Drizzle the sauce over and serve immediately.