Marie finishes off the evening with a a hint of English summer with meringues, elderflower ice cream and fresh berries. Find out what else went on in Come Dine With Me Coventry
1. Preheat the oven to 110°C/Gas ¼. Line a large baking tray with baking parchment. Whisk the egg whites with pinch of salt until stiff – the eggs are ready when the bowl can be turned upside down without the egg whites moving.
2. Whisk in the sugar a third at a time to form stiff, shiny peaks; adding the vanilla, cornflour and white wine vinegar just before the final quantity of sugar.
3. Put 6 heaped tablespoons of the meringue mixture on the lined tray, spaced well apart. Make a dip in the centre of each meringue with the back of a spoon to create a nest. Bake for 1 hour 40 minutes, then turn off the heat and leave the meringues to cool in the oven.
4. To make the elderflower ice cream, bring the milk to the boil in a large pan and remove from heat. Whisk the egg yolks and sugar in a large bowl until pale and creamy. Pour over the milk and mix well.
5. Return to the pan and cook over very low heat for 10 minutes, stirring all the time with a whisk. Do not allow to boil. When the custard has thickened, remove from the heat and whisk in the cream and cordial. Cover the surface with cling film and leave to cool.
6. Pour into a rigid, freezer-proof container and freeze for 6-8 hours until solid. Remove every 2 hours and stir well to break up the ice crystals. (Alternatively, prepare in an ice cream maker.)
7. Serve the meringue nests topped with elderflower ice cream and fresh berry fruits and the delicate French biscuits, langue de chat.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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