Pavlova with summer berries
Ingredients
Makes 4 large individual pavlovas
For the meringue
3 free-range medium egg whites
6 drops of lemon juice
100g caster sugar
75g icing sugar, sifted, plus extra to dust
For the fruit
150g strawberries, rinsed, hulled and halved
150g raspberries, washed
50g blackberries, washed
50g blueberries, washed
50g redcurrants or blackcurrants, washed
20g caster sugar, or to taste
Squeeze of lemon juice
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For the coulis
250g raspberries
30g caster sugar
To serve (optional)
Vanilla ice cream
Method 1
Preheat the oven to 120C/gas
1. Using an electric mixer on maximum speed, whisk the egg whites with the lemon juice for 1 minute, until you have soft peaks.
2 Gradually whisk in the caster sugar. Whisk at full speed for another 3 minutes; the peaks will now be shiny, smooth and stiff. Remove the bowl from the machine and, using a spatula, fold in the icing sugar little by little; this should take about 2 minutes.
3 With a spatula or large spoon, drop 6 large dollops of meringue on to a baking tray lined with non-stick baking paper.
4 Dust with icing sugar and cook in the oven for 2 hours. Meanwhile, in a large bowl, gently mix the berries together with the sugar and lemon juice. Cover and leave to macerate for 30 minutes.
6 Purée the raspberries and caster sugar in a blender and then pass through a fine sieve to remove the seeds.
7 Once the meringues are cooked to a light blond colour, hard on the outside and soft on the inside, remove from the oven and allow to cool for 30 minutes.
Serve them as they are, or using a sharp, serrated knife, cut a lid from the top and scoop out the soft meringue from inside.
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8 To serve, place a meringue on each plate and spoon the macerated fruits and their juices on top or around. Trickle the raspberry coulis over the fruit. For me, a large scoop of the best vanilla ice cream on the side is a must.
Lemon cake
Ingredients
Makes 1 loaf (approx 12 portions)
5 eggs, free range, organic, whole
300g caster sugar
140g double cream
Zest of 3 lemons, finely grated
25ml dark rum
1 pinch salt
80g unsalted butter, melted
240g plain flour, sieved
½ tsp baking powder
50g apricot jam, warmed in a saucepan
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For glazing the cake with lemon and icing sugar
3 tbsp lemon juice
Zest of one lemon, finely grated
150g icing sugar
Method
Preheat the oven to 180C/gas 4.
1 Lightly brush a loaf tin with a little softened butter and line with greaseproof paper.
2 In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
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3 Separately, in a large bowl, sieve together the flour and baking powder.
4 Whisk the flour into the egg mixture until smooth. Fill the tin with the mixture and bake for about 50-60 minutes, turning halfway through cooking.
6 To check whether it is cooked, insert a small knife blade into the middle of the cake, if it comes out clean, the cake is done. Turn it out onto a baking rack and leave to cool for 10 minutes.
7 Lightly brush the cake all over with the warmed apricot jam and leave for 5 minutes.
For the lemon glazing:
1 In a small bowl, mix together the lemon juice, zest and icing sugar. Heat in a small saucepan or microwave until the sugar has dissolved into a syrup.
2 Brush the glaze all over the cake and leave for a few minutes to set. The glaze should be even and thin, if it is too thick the glaze will run when heated in the oven.
3 Place back in the oven, turn off the heat and leave for 3-5 minutes. This will turn your glaze translucent and dry it out.
4 Allow to cool to room temperature before slicing and serving to your guests.
Kitchen Secrets by Raymond Blanc (Bloomsbury), is available from The Times Bookshop, priced £21.25 (rrp £25), free p&p. Call 0845 2712134 or visit thetimes.co.uk/bookshop. Brasserie Blanc Covent Garden is open now, brasserieblanc.com