Smoked Summer Strawberry Meringue Nest with Elderflower
Crisp BBQ-baked meringue nests filled with birch-smoked whipped cream, topped with elderflower-syrup strawberries and fresh basil. An elegant, smoky-sweet dessert that turns campfire technique into a delicate summer showstopper.
Ingredients
Makes 4
MERINGUE
6 egg whites
300g golden caster sugar
600ml cream
6 tbsp caster sugar
2 tsp vanilla extract or paste
500g log of birch wood
100g water
100g caster sugar
10 elderflower sprigs or 100ml of elderflower syrup
400g fresh strawberries – cut into quarters
A few sprigs of fresh basil
Method
MERINGUE
1. Mix the egg whites to a stiff peak, add a tablespoon of sugar at a time while mixing.
2. Whisk until stiff peaks and holds the peak.
3. Place in a piping bag and pipe your nest onto greaseproof paper.
4. Set your BBQ to 100°C indirect, place a ceramic stone on your grill to preheat.
5. Once your temperature is regulated add the nests on to the ceramic plate and cook for one hour, remove and allow to cool.
SMOKED CREAM
1. Place your log in a chimney starter and set alight, burn the log until the whole log is burnt.
2. Place your cream in a heat-proof container big enough for your log.
3. Once your log is well burnt, add while hot to the cream and infuse for 4 hours.
4. Then pass through a fine sieve.
5. Whip together with vanilla and sugar until soft peaks, then place in a piping bag.
SYRUP
1. Boil the water and sugar in pan, add the elderflower and infuse for 1 hour. Strain through a sieve and allow to cool.
2. Place your nest on a plate and pipe the smoked cream onto the meringue.
3. Dress the strawberries with the elderflower stock syrup.
4. Place the dressed strawberries on the cream and finish with fresh basil.
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Method
MERINGUE
1. Mix the egg whites to a stiff peak, add a tablespoon of sugar at a time while mixing.
2. Whisk until stiff peaks and holds the peak.
3. Place in a piping bag and pipe your nest onto greaseproof paper.
4. Set your BBQ to 100°C indirect, place a ceramic stone on your grill to preheat.
5. Once your temperature is regulated add the nests on to the ceramic plate and cook for one hour, remove and allow to cool.
SMOKED CREAM
1. Place your log in a chimney starter and set alight, burn the log until the whole log is burnt.
2. Place your cream in a heat-proof container big enough for your log.
3. Once your log is well burnt, add while hot to the cream and infuse for 4 hours.
4. Then pass through a fine sieve.
5. Whip together with vanilla and sugar until soft peaks, then place in a piping bag.
SYRUP
1. Boil the water and sugar in pan, add the elderflower and infuse for 1 hour. Strain through a sieve and allow to cool.
2. Place your nest on a plate and pipe the smoked cream onto the meringue.
3. Dress the strawberries with the elderflower stock syrup.
4. Place the dressed strawberries on the cream and finish with fresh basil.
