Individual Negroni Pavlovas Recipe - Great British Chefs

Ingredients

• 5 egg whites, fresh, about 130g
• 240g of icing sugar
• 1 tsp lemon juice, or a mild vinegar, such as apple cider vinegar
• red grapefruit zest, from half a grapefruit
• 100g of cane sugar
• 100ml of water
• 1 star anise
• 1/2 tsp coriander seeds, toasted and lightly crushed
• 150ml of grapefruit juice, fresh
• 25ml of lemon juice, fresh
• 50ml of Campari
• 2 tbsp of icing sugar
• 1 pinch of fine sea salt
• 600ml of double cream
• 100ml of sour cream
• 4 tbsp of gin, preferably a London dry gin e.g., Tanqueray
• 3 grapefruit, peeled, segmented and drained
• 3 amaretti biscuits, optional