Dacquoise Meringue
Dacquoise Meringue
Ingredients
- 6 egg whites
- 325g castor sugar
- 25g corn flour
- 1 teaspoon white vinegar
- 75g ground almonds
- 50g hazelnuts, roasted and ground
Method
Set oven to 110oc and line 2 baking sheets with parchment paper.
Whisk the egg whites in a scrupulously clean bowl with electric whisk to stiff peaks. Fold in the sugar in 3 increments. Sift in the corn flour and mix with the vinegar. Whisk for a minute then fold in the nuts.
Pipe or spoon onto the trays and bake for 1 hour. Turn off the oven and allow to cool.
Diplomat Cream
Ingredients
- 250ml whole milk
- 3 egg yolks
- 50g castor sugar
- 15g corn flour
- 1 teaspoon vanilla extract
- 200ml double cream
Method
Scald the milk with the vanilla.
Whisk the egg yolks, sugar and corn flour together and pour over the hot milk.
Whisk and return to the pan and cook over a low heat, constantly, until the mixture coats the back of a spoon.
Pour into a clean bowl and cool with cling on the surface.
When cold, whip the cream to soft peaks and fold into the custard.
Pipe onto the cold meringues.
Pear Cider Poached Rhubarb
Ingredients
- 250ml Pear cider
- 100g sugar
- 6 small stalks local rhubarb, washed and chopped into bite sized pieces
Method
Boil the cider and sugar to a syrup and add the rhubarb. Cover with parchment and simmer very gently until just cooked. Cool in the syrup.
