4 December 2013
ewfood
Floating Islands on red berries soup

Ingredients
Preparation
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Squeeze the grapefruit.
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In a saucepan, heat the grapefruit juice, honey and berries still frozen. Bring to a boil and cook over medium heat for three minutes.
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Add the verbena infusion and mix .Keep cool.
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Beat egg whites with a pinch of salt until they are stiff then add gradually the sugar increasing speed to high. Beat until soft peaks form, 3 to 4 minutes.
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Bring a sauce pan with 2 liters of water to boil. Form balls with the egg whites with 2 tablespoons and cook all sides in hot water until the meringue are puffed and lightly browned. Let cool on absorbent paper
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Pour the soup of red berries in glasses. With a spoon, place the meringue on the top of the fruit soup and decorate with fresh verbena leaves. Serve immediately.
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You can serve the fruit soup slightly warm and you can cook your meringue in the oven if you prefer at 100 degrees Celsius for about 10 min.
Serves: 6
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