See Also: Cherry and Vanilla Soup with Floating Meringues(recipes)
Chocolate meringues with cherry ripple(recipes)
Cherry and vanilla rice pudding(recipes)
Cold Cherry Mousse with Vanilla Sauce(recipes)
Chilled Cherry Soup(recipes)
Freely floating or clean floating exchange rate(finance)
Lantern soup (pumpkin and haricot bean soup)(recipes)
Fudge Meringues(recipes)
Basic white meringues(recipes)
Dutch Chocolate Meringues(recipes)

Cherry and Vanilla Soup with Floating Meringues (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



For the soup:310g/11oz cherries in Kirsch1 vanilla pod, split and seeds removed1 tsp caster sugar120ml/4fl oz double cream120ml/4fl oz soured creamFor the meringues:2 medium eggs, whites55g/2oz caster sugarseeds of 1 vanilla pod110g/4oz caster sugar290ml/½ pint boiled water



Method



1. Drain the cherries over a medium pan. Keep the cherries to one side.2. In a medium sauté pan, gently heat the 110g/4oz of caster sugar and water to simmering point.3. In a clean, grease-free glass bowl, whisk the egg whites with the 55g/2oz of caster sugar to stiff peaks.4. Poach four quenelles of the meringue mixture in the simmering sugar and water pan for 4 minutes.5. Gently heat the cherry juice with the vanilla pod, caster, double and soured creams.6. Stir the cherries into the soup.7. Serve a portion of the soup with a couple of floating islands on the top.