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Rose Scented Meringue
4 fresh egg whites
¾ cup caster sugar
Pinch of cream of Tartar
½ teaspoon Vanilla paste
½ teaspoon Rosewater
Preheat oven to 120°C.
Place the egg whites and cream of tartar into a bowl of an electric mixer and whisk until soft peaks form.
Gradually add the caster sugar 1 tablespoon at a time and whisk until the sugar has dissolved.
Add Vanilla paste and rosewater, mix to combine.
Line baking trays withnon-stick baking paper and spoon the meringue mixture in mounds on the tray.
Place meringues in thepreheated oven and reduce the temperature to 100°C and cook for 1 hour.
Turn oven off and allow the meringues to cool in the oven.
Vanilla Labneh
200ml natural yoghurt
2 tablespoons caster sugar
½ teaspoon vanilla paste
In a small bowl stir the sugar and vanilla into the yoghurt.
Line a colander withcheese cloth and pour in yoghurt mixture.
Set the colander over a bowlto catch the moisture and place the fridge for 24 hours.
After draining for 24 hours, stir the mixture and store in a covered container in the fridge until ready to use.
Marinated Berries
250g frozen berries
2 tablespoons caster sugar
Zest and juice of 1 orange
4 dried rose buds
Combine all ingredient into a large bowl.
Stir to combine and allow to marinate overnight.
NOTE: Light Cooking ST motor
