Elderberry Cold Bowl

Ingredients

• 1 Egg white
• a pinch of salt
• 40 g raw cane sugar (2 tbsp)
• 20 g powdered sugar from raw cane sugar (1 tbsp)
• 20 g coconut flakes (3 tbsp)
• 500 g elderberries
• 100 ml apple juice
• 4 tbsp apple syrup

Instructions

1. 1.

   Add the egg white and salt to a tall bowl and beat with a hand mixer until stiff peaks form, letting in 1 tbsp of sugar as you go. Sift the powdered sugar through a tea strainer into the mixture and fold briefly.

2. 2.

   Fold 2 tbsp coconut flakes into the meringue and pipe onto a sheet using a star tip.

3. 3.

   Line a baking tray with parchment paper and pipe 12 strips of meringue, each about 7 cm long, onto it.

4. 4.

   Sprinkle the remaining coconut flakes over the meringue. Bake in a preheated oven at 80 °C (fan: 70 °C) for about 2½ hours to dry them out.

5. 5.

   Meanwhile wash the elderberries, drain them in a sieve and pluck off the stems.

6. 6.

   Combine berries with apple juice and apple syrup in a pot. Bring to a boil and simmer gently for 10–12 minutes. Remove 4 tbsp of berries and set aside.

7. 7.

   Puree the remaining berries in the liquid with an immersion blender, then strain through a fine sieve into a bowl. Sweeten with the remaining raw cane sugar, let cool, and refrigerate.

8. 8.

   Let the dried meringue sticks cool on a wire rack. Add the reserved elderberries to the cold bowl and serve with the meringue sticks.