Rose Meringues with Berries and Mousse
Courtesy: Chef Claudia Fleming, North Fork Table & Inn
Fresh summer berries (such as strawberries, raspberries and blackberries)
Goat Yogurt-Rose Mousse & Raspberry Sorbet
For the Rose Meringues:
4 large egg whites
1 ½ c. confectioners’ sugar
½ to 1 ½ teaspoons rose water (or to taste)
Preheat the oven to 200 F. Line 2 baking sheets with nonstick liners or parchment paper. In the bowl of an electric mixer, beat the egg whites until they hold soft peaks. Slowly add the confectioners’ sugar and beat for 10 to 12 minutes, or until the mixture is very stiff. Add the rose water ½ teaspoon at a time to taste.
Drop tablespoon amounts of batter onto the baking sheets, leaving 3 inches of space between each. Using the back of the spoon, smooth each meringue into a flat disk. Bake for 2 to 2 ½ hours, or until the meringues can be easily lifted off the liners and are completely dried out. Cook thoroughly and store the meringues in an airtight container for up to 2 days. They can be re-crisped in a 200 F. oven if necessary.
(Yields 28 servings)
For the Goat Yogurt-Rose Mousse:
2 cups unflavored goat’s milk yogurt or plain yogurt
1 cup plus 2 tablespoons heavy cream
½ teaspoon unflavored powdered gelatin
¾ cup confectioners’ sugar
½ teaspoon rose water, or to taste
Line a sieve with a double layer of cheesecloth and suspend it over a bowl or sink. Place the yogurt in the lined sieve and let drain for 30 minutes.
Measure out 1 cup of the drained yogurt and save the remaining few tablespoons for another purpose. Place the yogurt in a medium bowl and whisk until smooth.
In a small saucepan, combine 2 tablespoons of the cream and the gelatin. Let sit for 5 minutes. Place the pan over low heat and gently stir until the gelatin is dissolved, about 5 minutes. Strain the gelatin mixture through a fine sieve into the yogurt and whisk well.
Using an electric mixer, whip the remaining cup of cream until it thickens. Whisk in the sugar and rose water. Whisk one third of the cream into the yogurt mixture, then fold in the remaining cream in two additions. Transfer the mixture to a serving bowl and chill the mousse until set, at least 3 hours.
(Yields 8 servings)
For the raspberry Sorbet:
6 cups fresh raspberries
1 cup plus 2 tablespoons sugar, or to taste
In a large bowl, toss together the raspberries and six tablespoons of the sugar, or more to taste. Let the mixture rest for 1 hour.
Meanwhile, in a small saucepan, combine the remaining ¾ cup of sugar with ½ cup water and bring to a simmer over medium heat. Simmer the mixture, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool.
Transfer the berries to a food processor or blender and purée until very smooth. Strain through a fine sieve, pressing hard on the solids; discard the solids.
In a large bowl, whisk together the raspberry pure and sugar syrup. Cover and chill until cold, at least 3 hours, or overnight. Freeze in an ice-cream maker according to the manufacturer’s instructions.
(Yield 1 quart)
Place a meringue disk in the center of each shallow bowl and cover with fresh berries. Spoon a dollop of mouse over the berries, then repeat with another meringue layer, more berries, and more mousse, then finish with a meringue on top. Scatter more berries around the meringue napoleon and space three tiny scoops of sorbet evenly around the bowl.