Meringues with honey and cinnamon swirled cream, topped with roasted figs
INGREDIENTS:
- 6 Meringue Shells
- 3 Figs
- Honey and Rum to drizzle
- 400ml Whipping Cream
- Pistachio Nuts
- Cinnamon
CRYSTALISED ROSE PETALS
- Rose Petals
- Egg White
- Caster Sugar
METHOD:
- Place a meringue shell onto each plate.
- Halve the figs and place onto a roasting tray lined with parchment paper. Pour over some honey and a little rum and bake for 10 minutes until the figs are soft. Leave to cool.
- Whip the cream with a drizzle of honey and little cinnamon.
- Top the meringues with the cream, then add a few roasted figs with any juices from the tray.
- Finally finish with a scattering of pistachio nuts and crystalised rose petals.
- To make the crystalised petals: lightly whisk and egg white and paint each leaf with the egg white using a small paint brush.
- Toss gently in caster sugar and leave in overnight to dry out. Alternatively place into a very cool oven. 100*c until dried out.