On the week I was in France, S had to work a grand total of 2 days in the week, which was perfect. At the end of the day, we were happy to tell each other about our day in person. (We have a love-hate relationship with Skype.)
I had an interesting day. It involved some other guy’s privates. But that’s a story for another day.
So we had to make dinner (we ate in a restaurant perhaps only once that week, but also a bar, a cafe, etc). We flipped through the recipe book, made a note of the ingredients, added what we wanted for the impending road trip to the grocery list, plus what he wanted in his fridge to feel homely, voila, it was an exhaustive list.
He drove us out to a different commune, Labège, where they had a mall with a huge supermarket. And to our delight (as it was late), it was open till rather late. As we went down a third of the grocery list, they made an announcement that the store was closing. We ended up splitting the list and making a dash for the items (think Amazing Race), and meeting back in the center. I wrote the list so I knew what was on there, but he started popping meringues into our shopping carts, and was frantically looking for frozen raspberries.
I: Why do we need raspberries and meringues?
S: For dessert.
I: What are we making?
S: (with glee) It’s a surprise.
But after we found the raspberries, I had an idea of what he was going to make. (I had it at his parents’ last year, and it was so damn yummy.)
That was a long intro to the dessert, I’m sorry. I’ve no idea what it is called but it’s the easiest thing to make, and I’ve no picture of it – neither can I find it online.
What you need are:
- Frozen raspberries
- Meringues, crushed to the consistency of coarse sugar
- Whipped cream (S did it with crème fraîche and vanilla sugar, mixed with a hand mixer)
- Chocolate chips as toppings, optional
- a large glass bowl, preferably see-through (so people can see the layers)
So in the bowl, fill a good layer of frozen raspberries, then shower it with the crushed meringue pieces, then a layer of cream, and top it with chocolate chips. Put it in the fridge for half an hour and it’s perfect for eating.
What we find is that if you take it out (and it melts) and you put it back into the fridge – the next time you take it out, you won’t taste the crunchy tiny meringue bits anymore as they’re probably melted. Still it’s amazing.
What I love is the sweetness of the meringue and chocolate chips and the sourness of the raspberries. And I love raspberries.
Is this not the simplest dessert to make or what?!
Unfortunately when I wanted to replicate it here, meringue couldn’t be found and a bag of raspberries tinier than what we got costs S$14. No, thank you.