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


  • 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

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