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Recipe: Rose Meringues with Summer Berries, Goat Yogurt-Rose Mousse & Raspberry Sorbet

(Makes about 8 servings)

Recipe courtesy Chef Claudia Fleming

Ingredients

ROSE MERINGUES   (Makes 28 disks)
4 large egg whites
1 ½ cups confectioners’ sugar
½ to 1 ½ teaspoons rose water (or to taste)

GOAT YOGURT-ROSE MOUSSE (Yields 8 servings)
2 cups unflavored goat’s milk yogurt or plain yogurt
½ teaspoon unflavored powdered gelatin
1 cup plus 2 tablespoons heavy cream
¾ cup confectioners’ sugar
½ teaspoon rose water or to taste

RASPBERRY SORBET  (Yields 1 quart)
6 cups fresh raspberries
1 cup plus 2 tablespoons sugar, or to taste
½ cup water

Preparation

ROSE MERINGUES

Preheat the oven to 200°F.  Line 2 baking sheets with nonstick liners or parchment paper.

Combine egg whites in medium bowl. Using an electric mixer and beat until soft peaks form. Slowly add sugar and beat until the mixture is very stiff, 10 to 12 minutes.  Add rose water to meringue batter ½ teaspoon at a time.

Drop tablespoon amounts of batter onto baking sheets, leaving 3 inches of space between each.  Using back of spoon, smooth each meringue into a flat disk.  Bake until meringues can be easily lifted off the liners and are completely dried out, 2 to 2 ½ hours. Cool completely. Store meringue in an airtight container for up to 2 days. Recrisp in a 200°F oven if necessary.

GOAT YOGURT-ROSE MOUSSE

Line sieve with a double layer of cheesecloth; suspend over a bowl or sink. Place yogurt in the lined sieve and let drain for 30 minutes.

Place yogurt in the lined sieve and let drain for 30 minutes. Measure out 1 cup drained yogurt. (Discard the rest.) Place in a medium bowl; whisk until smooth.

In a small saucepan, combine gelatin and 2 tablespoons cream.  Let sit for 5 minutes. Place over low heat; gently stir until the gelatin is dissolved, about 5 minutes.  Strain gelatin mixture through a fine sieve into yogurt; whisk well. Using an electric mixer, whip remaining 1 cup of cream in medium bowl until thickened. Whisk in sugar and rose water. Whisk 1/3 of cream mixture into yogurt mixture, then fold in remaining cream mixture in two additions.  Transfer mousse to a serving bowl; chill until set, at least 3 hours.

RASPBERRY SORBET

In a large bowl, combine raspberries and 6 tablespoons sugar (or more to taste). Let mixture rest for 1 hour.

Meanwhile, in a small saucepan, combine remaining ¾ cup sugar with ½ cup water and bring to simmer over medium heat, stirring until sugar dissolves, about 2 minutes.  Remove sugar syrup from heat and let cool.

Transfer berries to food processor or blender and purée until very smooth.  Strain through a fine sieve, pressing hard on the solids. (Discard solids.)

In a large bowl, whisk together raspberry purée and sugar syrup.  Cover and chill until cold, at least 3 hours to overnight.  Freeze in an ice-cream maker according to the manufacturer’s instructions.

Assembly

Place a meringue disk in the center of each shallow bowl and cover with fresh berries.  Spoon a dollop of mousse over berries, then repeat with another meringue layer, more berries, more mousse, and finish with a meringue on top.  Scatter more berries around the meringue napoleon and space three tiny scoops of sorbet evenly around the bowl.

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More: US Press