Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Baked oeuf a la neige

11 September 2006
Baked oeuf a la neige

Ingredients

180g sugar
3 egg whites
Stawberries
Raspberries
Blueberries
Plums
Yogurt
100g sugar
20g glucose

Method

Mix sugar and egg whites in a food processor until stiff and shiny. Butter and sugar ramekins. Pipe a third of the mixture into ramekins. Add a selection of berries and top with remaining meringue.

Bake at 180°C for 15 minutes. Remove from ramekin. Cool.

Purée some berries and boil with sugar and water to make a coulis. Place coulis and berries around the meringue.

Decorate with angel hair caramel and finish by pouring yogurt over the berries.

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