For the jelly:
- 8x13g gelatine sheets
- 800ml water
- 2 tablespoons sugar
- 3 X Earl Grey teabags
For the meringues:
- 2 egg whites
- ½ teaspoon salt
- 125g caster sugar
- ½ teaspoon cornflour
- ½ teaspoon vanilla extract
- ½ teaspoon white wine vinegar
For the orange-scented cream:
- 200ml cream
- 1 orange, zest and juice
- Milk chocolate, grated, to serve
- To make the jelly, first place the gelatine in a bowl of water to bloom.
- Pour 800ml of water into a saucepan and stir in the sugar. Gently heat, stirring to dissolve the sugar, until just below boiling point. Remove from the heat and add the teabags. Leave to infuse for five minutes, then remove.
- Squeeze the water from the gelatine and whisk into the tea. Strain the tea into a jug then divide equally between eight glasses or jars. Place the jars in the fridge and leave to set overnight.
- To make the meringues, preheat the oven to 180°C/gas mark 4 and line two baking trays with parchment paper.
- Whisk the egg whites with the salt till it holds firm peaks. Add the sugar, one spoonful at a time while whisking, till the meringue is glossy.
- Sprinkle the cornflour, vanilla extract and white wine vinegar over the meringue and gently fold in. Carefully fill a piping bag, fitted with a star nozzle, with the meringue and pipe small, equal meringues on the baking trays.
- Place the meringues in the oven, turn down to 150°C/gas mark 2 and bake for 20 minutes. Turn off the oven and leave the meringues inside for 20 minutes, remove and set aside to cool.
- Whisk the cream till thick then gently fold in the orange zest and juice.
- To serve, pipe the cream on top of the jelly, top with two to three meringue bites and spinkle over the grated chocolate.
Earl Grey works wonderfully here, giving a delicate balance to this dish, but try Jasmine or lemon verbena if you’d like a change..