With several dozen bottles of Sister’s jam in the pantry, the challenge was to find ways to make use of them that showcased the jam AND used up the stocks. Last weekend we made some leche flan, and had lots of egg whites left over, so I made a couple of sheets of meringue about a half inch thick and sprinkled with thinly sliced blanched almonds. We then whipped up a liter or so worth of cream and mixed some of Sister’s wild strawberry or frais du bois jam (which was quite thin, and more like a sauce) into the cream along with just a touch of sugar. We added one layer of meringue, lots of whipped cream, another layer of meringue and covered it all with the remaining whipped cream. Drizzled the remaining strawberry jam over the top and served this with some coffee and tea.
It was a surprise hit. Neither the meringue nor the cream was cloyingly sweet. The chewy crisp meringue provided texture and mouthfeel, while the cream gave the richness you often seek in a dessert. The strawberry jam had incredible flavor and provided the sweeter highlights. Several guests went back for seconds. Another jar down. :)