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Ainsley Harriott Caramel Raspberry Nests

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Ingredients
  Mascarpone 250 Gram
  Single cream 1 1⁄4 Pint (150 Milliliter)
  Icing sugar 1 Tablespoon
  Raspberries 9 Ounce (250 Gram)
  Meringue nests 4 (Ready Made)
  Caster sugar 3 Ounce (85 Gram)
  Chopped toasted hazelnuts 2 Tablespoon
Directions

MAKING
1. Whip together the mascarpone, cream and icing sugar to become smooth.
2. Reserving a few of the raspberries, stir the remainder into the cream mixture.
3. Fill the meringue nests with the cheese-cream filling. Refrigerate until required.

FINALIZING
4. In a heavy-based pan set over a very low heat gently heat the caster sugar with 4 tablespoon hot water, stirring until the sugar dissolves.
5. Increase the heat and boil the syrup for about 4 minutes without stirring,, until golden. Swirl the pan to prevent burning.
6. Take off the heat, add the chopped hazelnuts and 1 tablespoon of water. Swirl to combine.

SERVING
7. On a dessert plate place one meringue each and scatter the reserved raspberries on top.
8. Pour the caramel-hazelnut sauce over the meringue nests and serve, garnished with the reserved raspberries.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Dessert
Ingredient: 
Garnish, Raspberry
Occasion: 
Wedding
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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