Ingredients
- 4 egg yolks
- 60g caster sugar
- 1 tbsp vanilla bean paste
- 250ml single cream
- 1 tsp vegetable oil
- 2 egg whites
- 100g caster sugar
- 1 tsp malt vinegar
- 1 tsp cornflour
- 100g raspberries
- Fresh mint, for garnish
- Start by making the custard. Place the egg yolks, sugar and vanilla bean paste in a bowl and mix to form a paste. Heat the cream in a saucepan until almost boiling, then pour it into the egg mix and stir. Return the liquid to the pan and cook slowly over a low heat, mixing constantly with a spatula until it thickens. Pour the mixture through a sieve into a jug. Allow to cool, then cover and chill in the fridge.
- Brush two dariole moulds (small cup-shaped moulds) lightly with oil and set up a steamer on the hob. Place the egg whites in a mixing bowl and mix with an electric hand whisk until it forms soft peaks. Add one-third of the sugar, then continue to whisk for one minute before adding the remaining sugar and whisking until you have a thick, glossy meringue.
- Mix the vinegar and cornflour into a paste, then add this to the meringue and whisk for another minute. Spoon the meringue into the greased dariole moulds until two-thirds full, then wrap them tightly in cling film. Place them in the prepared steamer, put on the lid and steam for 12 minutes.
- Carefully remove the moulds from the steamer after 12 minutes and let them sit for two minutes before removing the cling film.
- Turn the moulds out into serving bowls to let out the meringue. Pour some of the chilled custard over the meringue. Dress the raspberries around the meringue and garnish with some mint leaves.
