How to make Berry Meringue Nests -
These easy, light swirled raspberry meringue nests have a double dose of raspberries: swirled into the meringues, and served on top with whipped cream!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Wild berry jam, Eggs (अंडे)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like Baath Pistachio Semolina Cupcake with Orange Syrup Elaichi Phirni Shrikhand
Berry Meringue Nests Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Berry Meringue Nests Recipe
Wild berry jam 1/2 cup
Eggs 3
Castor sugar 150 grams
Fresh cream 1/4 cup
Dark chocolate chopepd 1/4 cup
Icing sugar for dusting
Mixed fresh berries (raspberries, blueberries, blackberries) for garnishing
Fresh mint sprigs for garnishing
Method
Step 1
Line a baking tray with parchment paper.
Step 2
Separate egg whites from yolks and put them in a bowl. Keep the yolks in another bowl. Beat the whites till fluffy.
Step 3
Add sugar, little by little, and continue beating till stiff peaks are formed. Transfer into a piping bag fitted with a nozzle.
Step 4
Pipe out the mixture in the shape of nests on the lined tray. Set aside to rest for 15-20 minutes.
Step 5
Preheat oven to 150° C.
Step 6
Keep the tray in the preheated oven and bake for 20-25 minutes. Remove from heat and set aside to cool to room temperature.
Step 7
To make chocolate ganache, heat cream in a non-stick pan. Add chocolate and mix till the chocolate melts. Remove from heat and set aside.
Step 8
To make berry compote, heat wild berry jam in another non-stick pan. Add 2-3 tbsps water, mix well and cook for 2-3 minutes. Remove from heat and set aside to cool.
Step 9
Place the meringue nests on a serving platter. Top with a spoonful of berry compote on each and drizzle chocolate ganache. Dust icing sugar, garnish with mixed berries and fresh mint and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
