Lazy Afternoon

Feeling a bit over-heated and thinking it is perhaps time to cool down after this hot hot heat? We think you should try out our kiwi and lime meringue mess summer cooler.

Ingredients - Serves 2

1 stick rhubarb (needs to be washed and trimmed, chopped and gently poached or baked in thick sugar syrup to absorb the juices)

2 kiwis (thinly sliced)

Handful of green grapes

½ Melon (cubed)

½ Coconut (cut into small cubes)

Crème Fraiche

For the lime juice

50ml Icing Sugar

2 tbsp coconut milk

Juice from whole squeezed lime

For the meringue

For quickness these can be bought, or to make:

2 eggs

4oz caster sugar

Method

For the meringue (if you’d prefer to make your own)

-       Preheat oven 150C

-       Separate the eggs, placing the egg white in a bowl ready to be whisked

-       Switch the whisk on to a slow speed and whisk the egg whites for a couple of minutes, or until bubbly

-       Then continue to whisk the egg whites for another minute or so at a medium speed and then at a high speed until stiff peaks are formed

-       Still at a high speed, add in the sugar by tbsp, until you can see the mixture is stiff and glossy

-       You will then need to spoon the mixture onto a non-stick baking sheet

-       Put into the oven at 150C, but reduce to 140C until they are baked. Leave them in the oven until they are cool.

For the main dessert

      -     Place prepared melon, rhubarb, grapes and kiwi at the bottom of a bowl

-       Add the crushed meringue and bits of coconut on top

-       Decorate with any left over fruit (we used raspberries as well)

-       Drizzle the lime juice on top

-       Best served with a dollop of crème fraiche or vanilla ice-cream and a cool glass of homemade pink lemonade (use sparkling water with juice of lemon and homemade raspberry syrup and mint)

Enjoy and cool down in sweet style.

By Melodie Walter