Blueberry And Orange Salad with Lavender Meringues
Delicate blueberries and
tangy oranges are combined with tiny lavender-flavored meringues in
this simple but stunning fruit salad. Lavender sprigs add the final
decorative touch.
Serves 4
6 oranges
350g/l2oz/3 cups blueberries
8 fresh lavender sprigs
For the meringue
2 egg whites
115g/4oz/1/2 cup caster sugar
5ml/1 tsp fresh lavender flowers
Cook's Tip
Lavender is used in both sweet and savory dishes.
Always use fresh or recently dried flowers, and avoid artificially
scented bunches that are sold for domestic purposes. Of course, if you
can’t find fresh lavender, then you could just make plain meringues.
Preheat the oven to 140°C/275°F/Gas 1. Line a baking tray with six
layers of newspaper and cover with non-stick baking paper. Whisk the egg
whites in a large mixing bowl until they hold soft peaks. Add the sugar
a little at a time, whisking thoroughly after each addition until the
meringue is thick and, glossy, then fold in the lavender flowers.
Spoon the meringue into a piping bag fitted with a 5mm/1/4 in plain
nozzle. Pipe as many small buttons of meringue on to the prepared baking
sheet as you can. Bake the meringues near the bottom of the oven for
1/2-2 hours.
To segment the oranges, remove the peel from the top, bottom and sides
with a serrated knife. Loosen the segments by cutting with paring knife
between the flesh and the membranes, holding the fruit over a bowl. then
arrange the segments on four plates
Combine the blueberries with the lavender meringues and pile in the center
of each plate. Decorate with sprig of lavender and serve.
Design, Layout and Graphic Art by Jimmy
Dunn, an InterCity Oz, Inc.
Employee
All content, Graphic Art, Design, Layout, and Scripting Code Copyright
1996 by InterCity Oz, Inc.