Name: Seasonal fruit kebabs with meringue and lavender cream
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 16.00 strawberries; 16.00 grapes seedless; 1.00 melon cubed; 4.00 bananas chopped; 0.00 granadillas pulp; 2.00 eggs large, whites only; 90.00 g castor sugar; 30.00 ml sugar; 5.00 ml cornflour; 2.00 ml lemon juice; 250.00 ml cream; 125.00 ml lavender sugar; 0.00 icing sugar to dust; 0.00 fresh lavender to garnish

Recipe Disclaimer

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Ingredients (14)

16.00	strawberries
16.00	grapes — seedless
1.00	melon — cubed
4.00	bananas — chopped
0.00	granadillas — pulp
2.00	eggs — large, whites only
90.00 g	castor sugar
30.00 ml	sugar
5.00 ml	cornflour
2.00 ml	lemon juice
250.00 ml	cream
125.00 ml	lavender sugar
0.00	icing sugar — to dust
0.00	fresh lavender — to garnish

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Method:

Thread the fruit onto eight skewers,
drizzle each skewer with granadilla pulp and refrigerate. Beat the egg whites until soft peaks form, add the castor sugar and
continue to beat until stiff. Fold in the
sugar, cornflour and lemon juice. Place
spoonfuls of the mixture onto a lined
baking tray and bake in a preheated
oven for 45 minutes, then turn off the
heat and leave the meringues in the
oven to cool.

Beat the cream until soft peaks form.
Fold in the lavender sugar, to taste. To serve, place two fruit skewers on each plate. Add a meringue and a small bowl of cream. Dust the plate with icing sugar.

LAVENDER SUGAR:

Place eight lavender flowers and 125ml castor sugar in a plastic zip bag or a tightly sealed plastic bag and microwave on defrost for two minutes. Remove from the microwave and discard the flowers before using.