Poached Meringues with a Sweet Potato Purée and Cashew Nut Brittle

Poached meringues served over a sweet potato mash, garnished with a homemade crunchy cashew nut brittle.

Vegetarian Dessert Gluten Free Sweet Potato Meringue

Estimated Nutrition

Calories

371.3

kcal / serving

742.5 kcal total

Carbs

61.5g

per serving

122.9 g total

Fat

9.9g

per serving

19.8 g total

Protein

9.1g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

for meringues

Caster Sugar

for brittle

tsp

Icing Sugar

Dairy

250

Milk

piece

Egg White

free-range

NutsSeeds

piece

Vanilla Pod

split

Cashew Nut

unsalted and chopped

pinch

Sea Salt

Vegetables

0.5

piece

Sweet Potato

boiled until tender

Method

Mash the cooked sweet potato with icing sugar and a pinch of salt.

Allow the brittle to cool completely and break it into small pieces.

Whisk egg whites to stiff peaks and gradually add sugar until glossy.

Boil milk and vanilla pod in a wide saucepan, then reduce to a simmer.

Melt sugar in a pan until golden, stir in cashews, and pour onto greaseproof paper.

Form quenelles of meringue and poach in the milk for one minute per side.

Plate the mash, top with poached meringues, and garnish with cashew brittle.