6 - 8
Not too tricky
175g egg white
175g caster sugar
150g icing sugar
Cherry molasses roasted grapes:
400g red seedless grapes
1½ tablespoon Demerara sugar
2 tablespoon verjus
Orange blossom cream:
90g double cream
½ orange, zest and juiced
¾ teaspoon Cointreau
To make the meringue:
Whip the egg whites and caster sugar to firm peaks, fold in icing sugar and zaater transfer to piping bag and pipe into 10cm rounds on some greaseproof baking sheet. Bake at 100°C for 1 hour 45 minutes. Remove from the oven and leave to cool.
For the roasted grapes:
Mix all the ingredients together and transfer to a roasting tray, roast at 160°C for approx 15 minutes. The grapes should just be beginning to collapse on themselves.
To make the orange blossom cream:
Whisk the double cream to soft peaks and then fold in remaining ingredients.
Remove the Meringues from the baking sheet and slide onto serving plates. Top with the whipped orange blossom cream and finish by spooning over the roasted grapes.
Recipe by Rob Mcleary, Head Chef of the Modern Pantry in Clerkenwell.