Summer berry, baked meringue, Kaffir Lime Leaves granite

(For 4 portions)

Raspberry marinade:

• 55g caster sugar
• 250g raspberry puree
• 10g alcohol de framboises
• 20g butter

Baked meringue:

• 70g egg whites
• 70g caster sugar
• 70g icing sugar, sieved

Strawberry jam:

• 100g Boiron strawberry puree
• ½ vanilla pod, seeds only
• 25g caster sugar
• 10g caster sugar
• 3g sosa pectin
• 112g fresh raspberries
• 3.5g lemon juice

Kaffir Lime Leaves granite:

• 115 water
• 5g fresh Kaffir Lime Leaves ripped
• 40g caster sugar
• 200g sparkling water

Décor:

• 8x medium size strawberries, prepared and cut in half
• 20x raspberries
• 5x wild strawberries
• Atsina Cress

Raspberry marinade:

• Warm the puree in a pan until approx. 50℃.
• Cook the sugar to 140°C, stop the cooking with the warmed puree.
• Hand blend together and add the alcohol, off the heat. 
• Allow to cool slightly then blend in the butter.
• Pass through a chinois.
• Cool.

Baked meringue:

• Whisk the egg whites until semi peak.
• Add the caster sugar slowly, whisk until meringue is stiff. 
• Fold in the icing sugar by hand,until smooth. 
• Spread onto a silpat 1.5cm high, add bake at 90℃ for 1 hour. 
• The meringue should be crunchy on the outside, and soft in the middle, with no colour.

Strawberry jam:

• Bring to the boil the puree, vanilla, and the 1st caster sugar. 
• Sprinkle in the sugar / pectin mix and make smooth. 
• Boil for 2 minutes. 
• Remove from the heat, and whisk in the fresh raspberries. 
• Boil for 30 seconds, add the lemon juice, and store in the fridge.

Kaffir Lime Leaves granite:

• Heat 1st water to approx. 90℃.
• Remove from the heat and add the leaves, and sugar hand blend to break up the leaves and release the oils. 
• Clingfilm and infuse until cool. 
• Add the sparkling water, pass through a chinois, squeezing out well. 
• Freeze in a suitable container whisking regularly.

Recipe: Simon Jenkins