Ainsley Harriott Caramel Raspberry Nests Recipe
Ingredients
| 250 g tub mascarpone | ||
| 150 ml1/4pt single cream | ||
| Icing Sugar | 1 Tablespoon | |
| 250 g/9 oz raspberries | ||
| 4 ready-made meringue nests | ||
| 85 g/3 oz caster sugar | ||
| Toasted hazelnuts | 2 Tablespoon, chopped | |
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.
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.
Chef
