Anyway, this brings me to my other love of tennis, Wimbledon. It's the only sporting event I love to watch and we mustn't forget the strawberries, perfectly gorgeous, I love them served in so many ways but I thought this was a fun way to combine my favourite fruit with my favourite sport.
4 egg whites
200g caster sugar
Green food colour (I use gels)
3 punnets of strawberries
1 punnet of raspberries
100g finely chopped pistachio nuts
3 glasses of Elderflower presse
300ml of whipped double cream
100g melted white chocolate (I melt the chocolate in a sandwich bag in hot water then snip the end to pipe)
A few mint leaves
Start by whisking the egg whites to soft peak stage, slowly add the caster sugar until they are glossy and firm.
Then whisk in the food colour. Line 2 baking trays with parchment, with a pencil draw six 2 & 1/2 inch circles onto each of the parchment papers, turn over and sprinkle the pistachio nuts evenly into the 12 circles.
With 2 spoons, spoon circular moulds onto the circles, using a damp finger to neatly shape. Bake at 120 for about 60-80 minutes. Leave to cool completely.
The Soup & to Finish
In a blender puree the fruits, then add the elderflower and blend.
Chill the soup.
Spoon the whipped cream into a piping bag and sandwich 2 meringues together then chill . Just before you are ready to serve ladle the soup into glass bowls, pipe the chocolate detail onto your meringue 'balls', bring to the table on a serving tray and add to the soup as you serve.
I decorate my serving plates with a whole sliced strawberry and a few mint leaves.