Soft Swiss Meringue with Berries and Almond Anglaise Recipe | NZGFG

Name: Soft Swiss Meringue with Berries and Almond Anglaise Recipe | NZGFG
Ingredients: 65 ml (2 fl oz) plain Sugar syrup*; 300 g (10 1/2 fl oz) raspberry purée (you can use store-bought or make your own)*; 4 free-range egg whites; 220 g (7 3/4 oz/1 cup) caster (superfine) sugar, plus extra for dusting; 400 ml (14 fl oz) thick (double) cream; 100 g (3 1/2 oz) raspberries, crushed; 250 ml (9 fl oz/1 cup) milk; 250 ml (9 fl oz/1 cup) pouring (single) cream; 75 g (2 1/2 oz/ 1/3 cup) caster (superfine) sugar; 4 free-range egg yolks; Frangelico or almond liqueur, to taste; 150 g (5 1/2 oz) strawberries, halved; 150 g (5 1/2 oz) blackberries; 150 g (5 1/2 oz) raspberries; 70 g (2 1/2 oz) flaked almonds, toasted; Icing (confectioners’) sugar, for dusting; *Sugar Syrup (makes 400 ml):; 250 g (9 oz) caster (superfine) sugar; 150 g (5 1/2 oz) frozen raspberries; 40 g (1 1/2 oz) caster (superfine) sugar; 2 tsp lemon juice; 1/3 tsp finely grated lemon zest

www.agfg.com.au

Soft Swiss Meringue with Berries and Almond Anglaise recipe provided by the Australian Good Food Guide.

View full recipe on www.agfg.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.agfg.com.au.

Share this recipe:

Cooking tools:

Blender
Food processor
Fine-mesh sieve
Saucepan
Oven
Swiss roll tin
Parchment paper
Hand mixer
Stand mixer
Mixing bowl
Whisk
Spoon
Spatula
Measuring cup
Airtight jar
Airtight container
Kitchen scale
Serving bowl
Pitcher
Baking sheet
Chef's knife
Cutting board
Stove
Refrigerator

Ingredients

65 ml (2 fl oz) plain Sugar syrup*
300 g (10 1/2 fl oz) raspberry purée (you can use store-bought or make your own)*
4 free-range egg whites
220 g (7 3/4 oz/1 cup) caster (superfine) sugar, plus extra for dusting
400 ml (14 fl oz) thick (double) cream
100 g (3 1/2 oz) raspberries, crushed
250 ml (9 fl oz/1 cup) milk
250 ml (9 fl oz/1 cup) pouring (single) cream
75 g (2 1/2 oz/ 1/3 cup) caster (superfine) sugar
4 free-range egg yolks
Frangelico or almond liqueur, to taste
150 g (5 1/2 oz) strawberries, halved
150 g (5 1/2 oz) blackberries
150 g (5 1/2 oz) raspberries
70 g (2 1/2 oz) flaked almonds, toasted
Icing (confectioners’) sugar, for dusting
*Sugar Syrup (makes 400 ml):
250 g (9 oz) caster (superfine) sugar
150 g (5 1/2 oz) frozen raspberries
40 g (1 1/2 oz) caster (superfine) sugar
2 tsp lemon juice
1/3 tsp finely grated lemon zest