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  • 80g caster sugar

  • 75g honey

  • 4 x egg whites

  • 400 ml cream (35% fat content)

  • 100g white chocolate, chopped

  • 40g dried cranberries

  • ½ tablespoon rosemary, chopped

  • 50g flaked almonds, toasted

  • 40g of cranberries and 40g toasted almond flakes to garnish


  • 1.

    In a small pot bring sugar and honey to a soft ball (around 116c). You will know it is ready when the bubble become quite clear and larger and the mixture holds together a bit more. At this point remove from heat.

  • 2.

    Whisk egg whites to a soft peak, and gradually pour over syrup. Whisk mixture until cool. Set meringue mix aside.

  • 3.

    Whisk cream to a soft peak. Fold the cream into the meringue, along with cranberries, white chocolate and almonds.

  • 4.

    Divide into martini glasses or set into a terrine mould lined with go-between.

  • 5.

    Put in the freezer for 2-3 hours to set (you can do this the day ahead).

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