• meringue
• 4 egg whites
• 100g caster sugar
• custard
• 4 egg yolks
• 200g whipping cream
• 200g milk
• 100g caster sugar
• vanilla pod
• fresh strawberries
• raspberry puree

1. Start by separating the eggs into different bowls. Add 100g of caster sugar to the egg yolks and whisk well until pale, then leave aside. To make the meringue, add a third of the sugar to the egg whites and whisk until frothy. Add another third of sugar and whisk until the egg whites turn glossy. Finally, add the remaining sugar and whisk until the egg whites become stiff.
2. In a pan, warm the milk and whipping cream with the vanilla seeds from the pod until it almost comes to a boil. Quenelle, or scoop, some of the meringue and place in the warm liquid, ensuring the milk and cream never boils. Poach the meringue for 2 to 3 minutes on each side, then remove from the liquid.
3. To make the custard, pass the liquid through a sieve to get rid of any bits of meringue, then place back on the hob and bring it to the boil. Once boiled, gently pour over the egg yolks and sugar, whisking continuously. Place this mixture back on the hob and cook on a low heat until it thickens enough to coat the back of a spoon. Once it is cooked, immediately remove from the heat and pass through a sieve again.
4. Slice strawberries into quarters and mix with a spoonful of raspberry puree.
5. To finish, place the meringue in a bowl and blowtorch the until golden. Serve with a generous amount of strawberries and small leaves of basil, then pour the custard over the meringue. Don't forget the gold leaf!

Originally featured on Anrhegion Melys Richard Holt.

Recipe by Richard Holt.