{"id":590,"date":"2021-11-02T14:22:26","date_gmt":"2021-11-02T14:22:26","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=590"},"modified":"2021-11-02T14:23:51","modified_gmt":"2021-11-02T14:23:51","slug":"soft-meringue-with-blackcurrant-coulis-and-marshmallow","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/590","title":{"rendered":"Soft Meringue with Blackcurrant Coulis and Marshmallow"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Delicious soft meringue with a blackcurrant coulis and marshmallows<\/p><cite>Raymond Blanc<\/cite><\/blockquote>\n\n\n\n<p>(This just lists the ingredients &#8211; figure the rest out yourself \ud83d\ude42 &#8211; from &#8220;Simply Raymond &#8211; recipes from home&#8221;)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Soft Meringue <\/h3>\n\n\n\n<p>(makes 12 to 14 Meringues) 100g 3 egg whites, free-range\/organic, medium, 100g caster sugar and 50g icing sugar, sieved.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Blackcurrant Coulis<\/h3>\n\n\n\n<p> 300g blackcurrants and 90g caster sugar, depending on sweetness of fruit.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Vanilla Whipped Cream<\/h3>\n\n\n\n<p> 1 teaspoon vanilla puree, or vanilla bean paste or vanilla essence and 150g whipping cream or double cream.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">To serve<\/h3>\n\n\n\n<p> Vanilla Ice Cream and Blackcurrant Marshmallow Cubes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Blackcurrant Marshmallow Cubes<\/h3>\n\n\n\n<p> (Makes about 150 cubes): 200g Blackcurrant Fruit Pur\u00e9e (made with 320-350g fresh fruits simmered, blitzed and sieved), 13g (8 leaves) gelatine leaves, platinum grade soaked in a large amount of cold water and drained, 545g caster sugar, 240ml water, 75g (2 each) egg whites, 20g caster sugar, 2 drops lemon juice, 100g icing sugar and 100g cornflour.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious soft meringue with a blackcurrant coulis and marshmallows &#8211; Raymond Blanc<\/p>\n","protected":false},"author":2,"featured_media":591,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[155,12,154,153],"class_list":["post-590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-blackcurrants","tag-dessert","tag-marshmallow","tag-meringue"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=590"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/590\/revisions"}],"predecessor-version":[{"id":594,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/590\/revisions\/594"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/591"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}