eringue cool before making the Eton Mess.
Prepare the whipped cream
Reserve 5 whole strawberries for decorations.
Sprinkle the remaining
strawberries
with sugar and chill for an hour. Fold in cream
and
yogurt.
Add the crushed meringues.
Toss and place in glass bowl.
Top with strawberries.
(If you are unable to find
the meringues in the store, a recipe for them is in this book.) Yields 6 servings.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284°F.
In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
Line a large baking tray with non stick baking parchment - use a little dab of the meringue mixture to stick it down.
Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
Whilst the meringues ...
Combine strawberries, sugar, orange zest and orange juice. Stir over medium heat for 2-3 mins, until sugar dissolves and strawberries begin to soften. Remove from saucepan, cover and chill.
Mix together yogurt and custard. Gently swirl strawberry mixture and 3/4 of the meringue through. Transfer to dessert glasses and top with chopped pistachios and remaining crushed meringue.
Combine rhubarb and strawberry liqueur over medium-high heat. Cook, covered, for 8-10 mins, until rhubarb is soft. Remove from heat and spread on a baking tray to cool. Freeze for 15 mins.
Meanwhile, whip heavy cream and vanilla bean seeds to soft peaks.
Distribute 1/2 of the meringue pieces between 6 serving glasses. Top with poached rhubarb and a dollop of whipped cream. Repeat layers. Serve immediately.
In a bowl, mix the blueberries and jam. In a separate bowl, beat the mascarpone, cream cheese, sugar and vanilla extract until smooth. Fold in the cream, then the chocolate and meringue cookies, then the blueberry mixture. Spoon into a serving bowl and chill for 2 hours before serving.
Place strawberries in a bowl, sprinkle over 1 tbsp sugar and toss well. Stand for 20 mins, tossing from time to time.
Roughly chop one-quarter of the strawberries and set aside separately to the remaining strawberries.
Whip the cream and 1 tbsp sugar until forming stiff peaks. Reserve 1 meringue nest for decoration and crumble the remaining meringues into the cream. Add the chopped strawberries and fold in.
Lightly fold in the remaining halved or quartered strawberries, reserving a few for decoration.
Arrange mixture in bowls. ...
Reserve a few small strawberries, chop the remainder and place in a bowl.
Sprinkle the kirsch over the berries, cover and chill for 2-3 hours.
Whip the cream until it stands in soft peaks.
Gently fold in the strawberries and their juices and the meringues.
Spoon into a glass serving dish and decorate with the reserved strawberries just before serving.
To make the meringues, preheat oven to 300.
Line a baking tray with parchment paper.
Place the egg whites into a spotlessly clean bowl. Whisk on a medium speed of your mixer until foamy, then add the cream of tartar. Continue to whisk until soft peaks form. Add the superfine sugar, a little at a time. Continue to whisk until all the sugar has been incorporated and the egg whites are very stiff and shiny.
using two spoons or a piping bag, place rounded spoonfuls of the egg white mixture in rows on the lined baking tray. You want them ...
Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into ...
In a medium bowl, whip the cream to soft peaks.
Gently fold in the broken biscuits and strawberries until just combined (keep a few strawberries for garnish).
To serve, divide between two serving dishes, sprinkle with grated chocolate and a few strawberries on top.
tand mixer before using. This recipe can easily be halved or
which caused a lot of mess), I've simplified the process
br>You'll make a mess, but trust me: this is
Mix in a medium pot, flour, salt and cream of tartar.
Combine and add water, food coloring and oil.
Cook over medium heat and stir (about 3 to 5 minutes).
It will look like a globby mess and you'll think it's not turning out, but it will.
When it forms a ball in the center of the pan, turn out and knead on a lightly floured surface.
Store in an airtight container or plastic bag.