This is a joint effort with my older daughter. I've asked her to help come up with an egg white recipe, she came up with cabbage and snail ice cream. Unfortunately, we couldn't find any snails but found strawberries instead. So here it is, perhaps not as adventurous as cabbage and snail ice cream, we think this may taste better.
For the meringue.
Equipment:
2 large oven trays.
Draw 30x15cm rectangle on 2 pieces of baking paper.
Invert the paper onto the trays.
Leave aside.
Use an electric mixer, beat
-7 egg whites, until soft peaks form, add
-350g caster sugar, mixed with
-good pinch of salt,
-1tsp cream of tartar.
Add the sugar mixture a tablespoon at a time.
Stop beating when the egg white mixture is stiff enough that you can, or want to, hold it over your head.
150c fan forced.
Divide the egg white mixture into, roughly, 2 equal portions and spoon into the prepared tins.
Spread evenly inside the drawn rectangles.
Bake 35-40 minutes until just firm to touch and the top is crispy.
Turn off the oven and leave the meringues to cool completely in the oven.
Cream and strawberry filling.
Use an electric mixer, beat
-2x250g mascarpone cheese, with
-300ml double cream,
-2tbsp icing sugar,
-1tsp vanilla bean paste.
Beat to combine the ingredients.
Stir through 250g strawberries, hulled, sliced.
Berry Coulis,
In a small saucepan, put in
-200g mixed frozen berries, with
-1tsp arrowroot,
-2tbsp water,
-1tbsp icing sugar.
Cook on low heat until the fruits have broken down.
Pass through a sieve.
To assemble.
Place the first layer of meringue onto a large piece of baking paper.
Spoon on the cream filling.
Spoon 3/4 of the berry coulis over the cream.
Top with the second layer of meringue.
Drizzle over remaining coulis.
Freeze for at least 4 hours.
Cut into slices to serve.
So proud and happy with the way this has turned out, it's been a good day at the office.
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