A raspberry treat for your loved one

Make this raspberry chocolate number to keep ‘dreamboat’ happy on Valentine’s Day, or serve it as an inexpensive dinner party dessert. Each component can be prepared a couple of days in advance then stuck together in true Blue Peter style on the day you want to serve it. The posset can be made using just raspberries or add some lime zest for extra zing. Begin whisking the egg whites slowly, until they form firm peaks – this will ensure the meringues successfully hold their shape. Note: Save the egg yolks in the freezer for use another time.

Raspberry posset with pink meringue and a chocolate biscuit

This recipe is based on an idea for posset from Illie, who is the Romanian chef at the Old Ship Inn in Upwey.

Serves 4

Posset (makes 4)

Method:

1 lime, zest finely grated and 20ml juice

160g frozen raspberries, defrosted

200ml double cream

100g caster sugar

Biscuit (makes 8)

2 egg whites

70g caster sugar

75g butter, melted

70g plain flour

15g cocoa powder

Meringue (makes 8)

2 egg whites

100g caster sugar

100g icing sugar

Pink food colouring (powdered is best)

A few raspberries to decorate (frozen are fine)

Push the raspberries and lime juice through a sieve to remove the seeds. Gently boil the cream and sugar for

Heat 1 tablespoon oil in a good sized frying pan until smoking hot then add beef and lamb mince and fry for about 5 minutes, stirring, until browned. Pour off and discard any excess liquid, and transfer meat to a bowl and set aside. Gently cook the chopped onions, mushrooms (if using) and carrot in the remaining tablespoon of oil until tender but not coloured. Return the meat to the pan, stir in the tomato puree and cook for about 5 minutes before approx 5 minutes. Remove from the heat and stir well. Mix in the raspberries (and zest if using). Leave to cool and pop in the fridge to set. Put the oven on at Gas 3/ 175C.

Whisk the egg whites and sugar together until foamy. Stir in the melted butter followed by the flour and spoonfuls of the mixture on a parchmentlined baking tray, keeping them well spaced. You should have 8 or so. Bake for 10-11 minutes until just firm. Take out and leave to cool. Turn the oven down to Gas 2/150C.

In a scrupulously clean bowl, whisk the egg whites until firm peaks form when the whisk is lifted. Add the caster sugar, a spoonful at time, and whisk well after each addition. With a large metal spoon fold in the icing sugar and food colouring . Do not Beat! You do not want the meringue to lose its shape! n Lizzie is at the Old Ship Inn, Upwey on Saturdays 9.30 - 12 or follow her on instagram lizzbakingbird or check out her website adding the red wine and chopped tomatoes. Cook for a further 10 minutes, then stir in cornflour and mix thoroughly. Add the Worcestershire sauce and stock. Bring to the boil, then reduce the heat and simmer for 45 minutes until the meat is tender and the sauce has thickened. Add the chopped thyme and season with salt and black pepper. Cook potatoes until tender, drain thoroughly and mash them with milk, butter and cream if liked. Spoon the meat mixture into an ovenproof dish and spoon or pipe the mashed potatoes over the top. Cook in a preheated oven at 180C/160C fan for about 30 minutes until the potatoes are golden and the filling is piping hot.

Using a dessertspoon, place 8 rounds of meringue on a lined baking tray. Pop the tray in the oven at Gas 2/ 150C. Leave for 15 minutes then turn the oven down to Gas 1/135C for a further 45 minutes. Turn off the oven and, leaving the door ajar, let the meringues cool. The biscuits and meringues can be stored in separate airtight containers for several days. To dish up the dessert, spoon the posset into glasses, add a meringue and stick a biscuit (or two) in the top.