Meringues with Brandied Cherries, Clotted Cream and Praline from Paramount Desserts by Christine Man
As with the dessert of muscat-poached fruit with meringue in Paramount Cooking, I use a meringue structure here to show the rich colour of the fruit to its best advantage with a little folly. The m...
Ingredients
- 6 teaspoons Praline
- 300 g clotted cream
- 1 quantity Cherry Syrup
- 6 tablespoons Brandied Cherries, drained
- 1 quantity Meringue mixture
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