Recipes

Rose Scented Meringue with Marinated Berries and Vanilla Labneh

March 25, 2019
Rose Scented Meringue with Marinated Berries and Vanilla Labneh
Rose Scented Meringue with Marinated Berries and Vanilla Labneh

Rose Scented Meringue

4 fresh egg whites

¾ cup caster sugar

Pinch of cream of Tartar

½ teaspoon Vanilla paste

½ teaspoon Rosewater  

 

Preheat oven to 120°C.

 

Place the egg whites andcream of tartar into a bowl of an electric mixer and whisk until soft peaksform.

Gradually add the castersugar 1 tablespoon at a time and whisk until the sugar has dissolved.

Add Vanilla paste androsewater, mix to combine.  

 

Line baking trays withnon-stick baking paper and spoon the meringue mixture in mounds on the tray.

 

Place meringues in thepreheated oven and reduce the temperature to 100°C and cook for 1 hour.

 

Turn oven off and allowthe meringues to cool in the oven.

 

Vanilla Labneh

 

200ml natural yoghurt

2 tablespoons castersugar

½ teaspoon vanilla paste

 

In a small bowl stir thesugar and vanilla into the yoghurt.

Line a colander withcheese cloth and pour in yoghurt mixture.

Set the colander over a bowlto catch the moisture and place the fridge for 24 hours.

After draining for 24 hours, stir the mixture andstore in a covered container in the fridge until ready to use.

  

Marinated Berries

 

250g frozen berries

2 tablespoons castersugar

Zest and juice of 1orange

4 dried rose buds

 

Combine all ingredientinto a large bowl.

Stir to combine and allowto marinate overnight.

 

NOTE: Light Cooking STmotor

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