Strawberry Soup With Poached Meringues

1. 1

   Place 2 pts strawberries, the apple juice, vanilla and lemon juice in a blender and puree until smooth. Cover and refrigerate until very cold.

2. 2

   In a bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually whisk in the sugar until the meringue mixture is stiff and glossy.

3. 3

   Bring a saucepan of water to the boil, then reduce the heat so that the water simmers. Use two spoons to form 12 oval-shaped meringues and slide them into the water. Gently simmer for 4-6 mins until firm.

4. 4

   Divide the strawberry soup among four bowls. Add 3 meringues to each bowl. Chop the remaining strawberries, sprinkle over the soup and garnish with the pistachios and lemon zest. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.