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Baked oeuf a la neige

11 September 2006

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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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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