400g Sliabh Luachra strawberries, hulled and washed
3 tablespoons caster sugar
1/4 teaspoon rosewater
4 mini-meringue cases
100g lemon curd (we used Blúiriní Blásta lemon curd)
4 dessertspoons whipped cream (we used Dingle Cream)
1. Place the Sliabh Luachra strawberries in a saucepan with 1 tablespoon cold water. Add the caster sugar and rosewater syrup and stir gently. Cook over a low heat for 3-4 minutes until the strawberries give up enough juice to make a syrup. (You can do this ahead of time and store the strawberries in the fridge until you are ready to make up the dessert.)
2. When you are ready to serve, place the meringue cases on individual serving plates, fill them with lemon curd, spoon over strawberries and drizzle with the rose-scented syrup left in the bowl.
WHERE TO SOURCE KERRY INGREDIENTS
You’ll find a directory of producers here where you can find the products to use in this recipe.
If you want to make your own meringue, use Beaufort free- range eggs and serve the dessert with cream from Valentia Island Farmhouse Dairy.