Raspberry Mousse Meringues With Raspberry Lime Sauce

This is a recipe that my father passed on to me. Raspberries are in abundance where he lives so we have this often.

• Ready In: 55 mins
• Serves: 6
• Yields: 6 meringues

Ingredients

• Meringues

• 5  egg whites
• 1 1⁄4 cups caster sugar

• Mousse

• 400  g raspberries
• 1⁄3 cup caster sugar
• 2  tablespoons Cointreau liqueur
• 1  tablespoon gelatin
• 1⁄4 cup water
• 300  ml water

• Sauce

• 200  g raspberries
• 1⁄4 cup icing sugar
• 1⁄4 cup water
• 1  tablespoon lime juice

Directions

1. Cover 2 oven trays with paper, mark 6 x 9cm circles on paper.
2. Beat egg whites until soft peaks form, gradually adding sugar until dissolved.
3. Spoon into a large piping bag fitted with a large flute.
4. Pipe over circles to form base, then add another 5cm height to the sides to form cases.
5. Bake in a very slow oven or until firm to touch, alternating position of trays halfway through cooking.
6. Cool with oven door open.
7. MOUSSE: Blend raspberries, sugar and Cointreau until smooth, then push through a sieve into a bowl.
8. Sprinkle gelatin over the water in a cup and stand in a small pan containing simmering water.
9. Stir until dissolved and cool.
10. Stir the gelatin mix into the raspberry mix.
11. Beat cream until soft peaks form and fold into raspberry mix in 2 batches.
12. Cover and refrigerate until set.
13. Gently whisk all ingredients in raspberry mousse mix, spoon into piping bag fitted with large flute and pipe into cases.
14. Serve with sauce.
15. SAUCE: Simply blend all sauce ingredients until smooth.