• Meringue:
  • 2 Egg Whites
  • 120g Caster Sugar
  • 1/2 tsp White Wine Vinegar
  • 1 tsp Cornflour
  • 1 tsp Vanilla Extract
  • Coulis:
  • 200g Raspberries
  • 1 Tbsp Icing Sugar
  • Vanilla Cream
  • 250ml Double Cream
  • 1 Tsp Sugar
  • 1 Tsp Vanilla Extract
  • Panna Cotta:
  • 225ml of double cream
  • 135ml of milk
  • 15g caster sugar
  • 1 vanilla pods, halved
  • lengthways
  • 1 ½ gelatine leaves,
  • soaked in cold water


  1. Start with the panna cotta - soak the gelatin in cold
  2. water and set to one side.
  3. Bring the milk, cream, sugar, and vanilla to a boil.
  4. Squeeze the water out of the gelatin, and take the milk mixture off the heat.
  5. Whisk through the gelatin and then sieve the mixture into a separate bowl. Cool over ice.
  6. Pour into small ramekins that have been lightly greased. Chill in the fridge for 4-6 hours.
  7. To make the meringue, whisk the egg whites on a
  8. medium speed until frothy. Add the vinegar and cornflour and whisk again. Slowly add the sugar until you have stiff peaks, then add the vanilla and whisk one final time.Spread evenly onto a baking tray and bake at 150C for 50m. Don’t worry about the shape as we are going to break it into pieces later. Once cooked turn the oven off and allow to cool completely without opening the oven.
  9. For the coulis, add the raspberries and sugar to a pan. Cook over a medium heat until the juices have been released, 3-4m.
  10. Blend briefly in the pan with a hand blender and then pass it through a fine sieve. Set to one side.
  11. To plate, splatter the raspberry coulis onto a plate with the back of a spoon. Demould a panna cotta and place it in the middle of the coulis. Crush the meringue and scatter into pieces over the plate.
  12. Whip the cream to soft peaks and add a scoop and then finally add slices of fresh raspberries.