Preparation

• 1
  Squeeze the grapefruit.
• 2
  In a saucepan, heat the grapefruit juice, honey and berries still frozen. Bring to a boil and cook over medium heat for three minutes.
• 3
  Add the verbena infusion and mix .Keep cool.
• 4
  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.
• 5
  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
• 6
  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.
• 7
  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.