Boysenberry And Vanilla Meringue Pudding |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I concluded that America is BOYSENBERRY DEPRIVED, so I wanted to flood the boysenberry dessert gate. Enjoy! Much appreciation to the chef from for providing plenitude of these recipes. Ingredients:
600 ml foolproof vanilla custard, made with 5 egg yolks (1pt) |
55 gm fresh white breadcrumbs, (2oz) |
grated zest from one lemon |
285 gm fresh boysenberries, (10z) |
1 x vanilla pod |
55 gm caster sugar, (2oz) |
a squeeze of lemon juice |
----------------- meringue |
5 x egg whites |
6 tbl caster sugar |
1 tsp cornflor |
1 tsp lemon juice |
1 tbl flaked almonds |
----------------- boysenberry sauce |
145 gm boysenberries, (6oz) |
seeds from 1/2 vanilla pod |
55 gm caster sugar, (2oz) |
Directions:
1. Set oven to 120 C/240 F/gas mark 1/2
2. Make the vanilla custard. Sprinkle breadcrumbs and lemon zest into a pretty oven-proof serving dish. Pour over the custard and chill for 2 hours until set.
3. Heat caster sugar in a pan with a squeeze on lemon juice and 2 tbsp water. Split the vanilla pod and scrape out the seeds. Add half the seeds to a pan and reduce to a syrup. Cool. Add boysenberries and turn in the syrup to coat them, (save the ones remainding for the sauce).
4. Spread over the top of the cutard in the dish.
5. In a perfectly clean bowl whisk the egg whites with a pinch of salt, until they form stiff peaks. Whisk in half the sugar and bring back to stiff glossy peaks. Whisk in two more tbsp sugar and then fold in the cornflour and lemon juice.
6. Pile meringue on top of the boysenberries in rough peaks - do not attempt to spread the meringue but make sure the boysenberries are completely covered.
7. Scatter meringue with the remaining sugar and the flaked almonds.
8. Bake in the pre-heated oven for 25-30 minutes, until meringue is crisp with light golden peaks.
9. Serve with boysenberry and vanilla sauce.
10. Boysenberry sauce:
11. Heat the sugar and seeds together with a splash of cold water until the sugar has dissolved to make a vanilla syrup, cool.
12. Toss the boysenberries in the syrup and press through a medium sieve to remove the seeds and to give a thick and very fresh flavoured sauce.
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