For the caramel, melt the sugar with the water in a heavy-based saucepan over a very low heat. This will take up to 10-15 minutes.
When the syrup is clear, raise the heat and cook to a mid-caramel colour. Don’t let it become dark or it will be bitter. Remove from the heat, then carefully whisk in the butter. Stir in the cream and condensed milk then return to the heat and bring to the boil. Set aside.
For the meringues, Whisk the egg whites with the lemon juice until soft peaks form. Gradually whisk in the sugar, a teaspoon at a time. Once it is incorporated, continue to whisk for 2 minutes longer.
Pour the milk into a pan and bring to a simmer. Scrape the seeds from the vanilla pod and add to the milk with the mint leaves. Shape the meringue mix into four quenelles and poach, 2 at a time, in the simmering milk for 2 minutes – don’t cover with a lid or the meringues will collapse. Lift out and leave to cool.
For the champagne and berry soup, whiz all the ingredients for the summer berry soup together in a blender until smooth.
To serve, reheat the caramel sauce. Pour the soup into individual serving glasses or bowls and serve with a floating island on top and drizzle over the caramel.
Copyright © Gordon Ramsay
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