October 23, 2017 / Lyn Jones / 0 Comments
INGREDIENTS
6 egg whites
1 1/2 cups caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
3/4 cup dry-roasted hazelnuts, chopped
2 x 125g punnets fresh raspberries
600ml thickened cream, whipped
White chocolate curls, to garnish
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Step 1
Preheat oven to 140°C/120°C fan-forced. Line 2 baking trays with baking paper. Mark a 22cm circle on each piece of paper.
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Step 2
Using an electric mixer, beat eggwhites until stiff peaks form. Add sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat to combine. Fold in 1/2 cup hazelnuts. Spread half the mixture inside 1 circle. Repeat with remaining mixture. Scatter remaining hazelnuts over eggwhite circles. Bake for 35 to 40 minutes or until firm. Turn off oven. Cool in oven with door slightly ajar.
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Step 3
Place half the raspberries in a bowl. Using a fork, crush until almost smooth. Place 1 meringue round on a serving plate. Dollop with two-thirds of the cream. Spoon over crushed raspberries. Scatter with half the remaining raspberries. Top with remaining meringue round. Dollop remaining cream in a small circle in the centre of meringue round. Top with remaining raspberries and chocolate curls. Serve. (could use scribbles of melted choc on top)
October 1, 2017 / Lyn Jones / 0 Comments
A fruit salad gives a sweet and refreshing finish for a celebration meal and lighter than a traditional dessert. You will have a memorable dessert. 8 servings
1 egg (large egg)
3 T powdered sugar (confectioner’s sugar, 1 T for tulipes, 2 T for whipped cream)
1 T flour (all purpose)
1 T butter
1⁄2 c cream (30% fat or more, for whipping)
3 dr vanilla extract
1 orange (juice only)
1 apple (small, peeled, cored and diced)
1 banana (small, halved lenghtwise and sliced)
1 T sugar
1 T brandy (optional)
1 pinch cinnamon (ground)
toasted slivered almonds
maple syrup or raspberry coulis
TULIPES
1. Preheat oven at 180°C. Grease a cookie sheet. Have wide ramekins or some drinking glasses ready.
2.Melt butter with sugar, in a pan at a very low heat. Add egg whites and flour. Beat with a wire whisk until blended and smooth.
3.Drop a heaping tablespoon of batter on the prepared cookie sheet. Spread it with the back of the spoon to form a 4 inch round. Repeat, leaving at least 2 inches between cookies. Bake until the edges turn gold, 5 to 7 minutes. Lift them quickly with a wide metal spatula.
4.Set each of them on the bottom of a round bowl, wide ramekin or glass. Cover with another recipient of the same kind. Let them cool that way and transfer to a wire rack afterwards.
Repeat until there is no batter left.
FRUIT SALAD
1.Pour the orange juice into a salad bowl. Add the sugar, two tablespoons of water, and the brandy, if used. Stir until the sugar dissolves.
2. Peel, core, and dice the apple & pear. Peel and slice banana. Add to the salad bowl and mix well. The orange juice will prevent browning.
3. Drain mandarin segments and add to bowl, mix and sprinkle with cinnamon.
Cover with film and keep in the fridge until required.
WHIPPED CREAM
1. Pour whipping cream into a bowl. Whip slowly until thick.
2.Gently stir powdered sugar and vanilla extract. Whip again until it has desired consistency.
TO SERVE:
Place fruit salad in tulipes.
Put a heaping tablespoon of cream on each or pipe whirls of cream over.
Decorate with toasted almonds, drizzle with maple syrup or coulis.
NOTES
If adding brandy, sugar should be white. Brown sugar will give a slight caramel flavor to the fruit salad. In this case, however, we recommend substituting brandy with rum.