Method
- Preheat the oven to 120°C/ fan oven 100°C, gas ½, 250°F.
- Line two baking sheets with greaseproof paper.
- Place the egg whites into a clean dry bowl, whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Fold in a few drops of rosewater and pink food colouring.
- Drop six large dollops of the mixture onto the prepared baking sheets, making a little well in the middle of each.
- Bake in the oven for two hours, then turn off and leave in the warm oven for a further hour before removing. Allow to cool.
- Spoon a dollop of Cornish clotted cream on top of each meringue and top with a handful of raspberries. Dust with icing sugar and serve.
Rodda’s top tips
- Omit the rosewater and pink colouring and add cocoa powder to the mixture for a chocolate version. Or, of course, you could omit all flavourings and simply serve in the traditional way with clotted cream and strawberries.
- Cooked meringues will keep in an airtight container for up to three weeks.
Cornish Clotted Cream
Like Champagne, Cornish Clotted Cream is one of a small number of products to have its authenticity safe-guarded with a Protected Designation of Origin status. Therefore, Cornish Clotted Cream can only be made in Cornwall using local Cornish Milk and traditional Cornish processes. Rodda's Clotted Cream combines this with a secret cooking method - perfected over 120 years - that results in cream with a rich colour, silky thick texture and a delicate golden crust. Rodda’s Cornish clotted cream is available in most major supermarkets or online at www.roddas.co.uk.
