Raspberry-coriander Vacherin

Ingredients:

• 500g fresh raspberries
• 150g caster sugar
• 1 tbsp coriander seeds, crushed
• 4 egg whites
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 300ml double cream, whipped

Method:

1. Preheat the oven to 150C/130 fan/gas 2.
2. For the raspberry-coriander parfait, place the raspberries, sugar and coriander seeds in a small saucepan over a low heat and cook until the sugar has dissolved and the raspberries have broken down into a jam-like consistency.
3. Whisk the egg whites in a clean bowl until stiff. Add the cornflour, vinegar and raspberry mixture, and whisk again until just combined.
4. Spoon the mixture onto a lined baking sheet, shaping it into a round so that it is slightly higher at the edges. You could also pipe the mixture into circles if you wish.
5. Bake for 1-1½ hours or until the meringue base is crisp on the outside and soft in the centre. Leave to cool completely.
6. When ready to serve, place the meringue on a serving plate and top with whipped cream and extra fresh raspberries.

Verdict:

This Raspberry-coriander Vacherin is deliciously sweet with a subtle hint of spice from the coriander seeds. The crispy meringue base works perfectly with the sweet, tangy raspberries and the creamy whipped cream. This dessert is sure to impress your guests!

Serving Suggestions:

Serve this dessert chilled for a refreshing end to any meal. You could also try adding a drizzle of raspberry coulis or a sprinkle of chopped pistachios for some extra texture and flavour.