Preparation method

Vanilla ice cream

• Into pot, place cream, milk and half the sugar.
• Slit vanilla pod, scoop out seeds. Add pod and seeds to cream mixture.
• Heat over low heat, stirring occasionally, until almost boiling. Remove from heat and set aside 30 min.
• Into mixing bowl, place egg yolks and remaining sugar. Beat for 2 min.
• Scoop out 1/2 cup cream mixture and beat into egg mixture.
• Reheat cream until it just comes to the boil.
• Remove from heat, stir in egg mixture.
• Return to low heat and cook ± 10 min, stirring constantly with wooden spoon.
• Pour into heatproof bowl, then place in larger bowl, filled with iced water.
• Cool 20 min, stirring occasionally to prevent skin forming on surface. Refrigerate 3-4 hrs.
• Remove from fridge and remove vanilla pod.
• Slowly pour into ice cream machine. Leave to churn until desired consistency reached.
• Spoon into plastic container, cover with clingfilm. Place lid on and freeze for min 3 hrs.

Meringues

• Preheat oven to 120 C.
• Into bowl for electric mixer, place egg whites, sugar and cream of tartar. Set over saucepan of simmering water .
• Whisk until sugar dissolved and egg whites warm.
• Transfer bowl to electric mixer. Whisk at high speed 7 min.
• Add vanilla essence and mix through.
• Pipe 1/2 meringue mixture in desired shapes on lined baking tray.
• Bake 90 min. Switch off oven, leaving meringues to cool in oven.

Berry coulis

• Purée frozen berries, castor sugar and lemon juice.
• Pass through sieve to remove seeds.
• Place coulis in bottle and refrigerate until serving.

To serve

• Sprinkle crushed biscuits onto plate.
• Place unused meringue mixture into piping bag and pipe 3 generous dollops onto crushed biscuits.
• Add a meringue on top of each dollop.
• Place fresh fruit in amongst meringues.
• Add dots of berry coulis.
• Add some micro herbs, to garnish.
• Add 1 scoop ice cream into a small bowl and set to side of plate.