These elegant petits fours from Paul Ainsworth combine raspberry puree, available in most supermarkets, with meringue. If you are feeling hungry and confident, you could always scale up this classic combination and make it a dessert.
Add the raspberry purée and whisk together over a bain-marie until thick. The mixture should hold a ribbon trail when the whisk is lifted up. Whisk in the butter and cook again until thick
Keep the whisk running and add the sugar 1 tablespoon at a time. Whisk until all the sugar has been added and the whites are glossy. Place the meringue into a piping bag with a star nozzle
150g of caster sugar
11
To plate, pipe the raspberry curd into each tart and then pipe meringue on top. Caramelise the tops with a blow torch. Serve on a large serving plate
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
