Silky Red Wine Meringue with Vanilla Custard

Serves 6

You will need: a heat proof bowl

Cooking thermometer

A double boiler

Ingredients

• 1 cup dry red wine – (250ml)
• 1 cup sugar – (25ml)
• 3 large egg whites kept at room temperature
• A pinch of cream tartar
• ¾ cup of coarsely chopped walnuts – (185ml)
• Mint leaves

Vanilla custard sauce

• 12 egg yolks
• 1 pound sugar – (250grams)
• 2 cups milk – (1000ml)
• 1 vanilla bean or 1 tbsp Vanilla – (15ml)

Directions

1. Pour 1 cup of wine in a saucepan and add a cup of sugar.  Bring to a boil over medium to high heat.  Let it simmer for 15min, until temperature reaches about 248°F.  Be careful nt to over stir.  The sauce should become syrupy and thick.
2. Separate egg whites into the heatproof bowl.  Add the cream of tartar to the eggs and blend to soft peaks with handheld mixer.  While blending, slowly incorporate the hot wine syrup.  Continue whipping until the mixture becomes stiff, thick and glossy.
3. For the vanilla custard, it is important to use very clean equipment.  Add the milk to a double boiler and bring to a low simmer.
4. Blend the egg yolk and sugar in a mixer with the whipping blade until thick and light.
5. While the mixer is still going, slowing incorporate the warm milk to the egg and sugar mixer.  Then transfer the whole mixture back into the double boiler and gradually heat while continuing stir.  The mixture will thicken.   Add the thermometer to the mixture and bring it to 185°F / 85°C.  Quickly remove from top part of the double boiler from heat and rest in large bowl of cool water.  Scrape the seeds from the vanilla bean and add to the mixture ( or add the vanilla extract).  Stir the sauce sporadically as it cools.
6. Pour custard into martini glasses and place in refrigerator to chill.
7. Top with the silky red wine meringue and garnish with mint.