Tag: icing sugar

Soft meringues on berry coulis

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Serves: 4
Prep time: 30 mins
Cooking time: 30 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Cheap as chips

This is one of our easy and favourite berry recipes. Fluffy meringues floating on a delicious strawberry coulis is a delicious dessert recipe that serves up to 4 people. Perfect as a dinner party or weekend treat, the gooey meringues and sweet strawberry coulis make a delicious, mouth-watering combination. You could also serve this recipe in a tall glass with ice cream as an ice cream sundae alternative.

Ingredients

300g strawberries
2tbsp icing sugar
Juice of 1 lime, to taste

For the meringues:

2 med egg whites
125g caster sugar
300ml milk

For the caramel sauce::

Nutritional information

Each portion contains:

Calories317
16%
Fat3.0g
4%
Saturates1.5g
8%

of an adult’s guideline daily amount

That’s goodtoknow

If you’re not confident in making the meringues from scratch, use shop bought ones instead

Method

To make the coulis, put about 250g of the strawberries, the icing sugar and lime juice in a blender and whizz until mixed. Push the mixture through a sieve to make a smooth sauce. Finely chop the rest of the strawberries and set aside in a small bowl.
To make the meringues: Whisk the egg whites in a large bowl to soft peaks, then gradually whisk in the sugar until soft, shiny and fairly stiff.
Pour the milk into a shallow pan and bring to a simmer. Put dessertspoonfuls of meringue mix into the milk and gently poach for 2 mins. Flip them over and poach for 1-2 mins, until spongy. Do this in 2 or 3 batches. Put them on a flat plate, while you cook the rest.
To make the sauce: Put the sugar in a pan over a high heat, shaking it occasionally, so the sugar melts to a deep amber. Take off the heat, add 2 tbsp cold water to stop it cooking, then put back on a low heat to let the caramel dissolve again.
Pour the coulis into 4 shallow plates. Place 3 meringues on top of each, add chopped berries, then drizzle with caramel sauce and serve immediately.

By Woman’s Weekly

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Cupcake bouquet

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Ingredients

For the cakes:

100g unsalted butter
100g caster sugar
100g self-raising flour
2 eggs
Zest 1 lemon
½tsp lemon extract

For the leaves:

50g fondant mixed
Green food colouring
¼tsp tylose powder (optional)

For the buttercream:

1x 250g tub mascarpone
80g unsalted butter, room temperature
400g icing sugar
½tsp vanilla extract
Varied food colours for the roses

You will also need:

Deep mini muffin pan with 20 mini cupcake cases
Piping bags with Wilton 1M nozzle
Flower pot
Polystyrene ball – cut in half
Cocktail sticks
Small bag of salt or something to weigh the pot down
Tissue paper and ribbon
Double sided tape
Scissors
Mini rose leaf cutter

That’s goodtoknow

Food colouring gels are much better than using liquid as the liquid food colours make the buttercream runny

Method

For the cakes:

The day before – add the tylose powder, if using, to the fondant and knead well. Add green food colour until you get your desired shade, roll to 1/8 of an inch thick and using the leaf cutter cut 40 leaves. Leave them to dry on greaseproof paper or a drying sponge but not in an airtight container or they won’t dry.
To make the cakes, add all the ingredients into a large bowl and beat until smooth. Don’t overbeat or the mix will be greasy and your cases will peel. Bake in the oven for 20 minutes at 160°C/325°F/Gas Mark 3. Remove and cool for at least half an hour before assembling the bouquet.

For the buttercream:

Beat the mascarpone and butter until light a fluffy then add the icing sugar a bit at a time until smooth. Add the vanilla and beat again. Don’t over beat or the icing may become runny.
Divide into 4 and colour as you wish.

To assemble the bouquet:

Start with decorating your pot. Wrap a piece of ribbon around the pot and stick down with double sided tape. Tie a bow with a piece of ribbon and stick over the join.
Weigh the pot down with a food bag of salt/rocks from the garden etc.
Lay the tissue paper over the top of the pot, Victoria used two squares and to make it look like flower paper. Push the halved polystyrene ball into the pot, pushing the paper down with it.
Take the cocktail stick and prick a hole in the centre of the bottom of each cupcake.
Push the cocktail sticks into the centre of the polystyrene ball. Push them half way in, then pop a cupcake onto the stick to hold it in place.
Start in the middle, putting 6 cupcakes around the centre one and then filling in the gaps after that. If you run out of cakes, don’t worry, you can pin the paper up around the cakes to fill in any gaps. Once the bouquet is full, you can start to ice your cakes.
Add the icing to your piping bag. Pipe 5 roses onto the cupcakes, starting in the centre and piping over what you already piped by millimetre. Then repeat with the other colours until all the cupcakes have been decorated. Watch our how to pipe cupcake roses video.
Finish off by adding the rose leaves to fill any gaps. Store in a cool place and remember not in a window or the flowers will melt off the cakes.

By Victoria Threader
Victoria Threader on Google+

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Hairy Bikers’ chocolate yule log

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The Hairy Bikers’ make great comforting Christmas recipes and this chocolate yule log is no exception. Serve as an alternative Christmas pudding or as a Christmas Eve treat – no-one will be able to resist!

That’s goodtoknow

Decorating the yule log with desiccated coconut gives it an extra Christmassy look

Ingredients

Soft butter for greasing
6 large eggs, separated
150g caster sugar
50g cocoa powder

Icing and filling

200g plain, dark chocolate, broken into squares
200g icing sugar
200g butter, room temperature
2 tbsp Camp chicory and coffee essence

Decoration

Fresh holly leaves or leaves made from ready-to-roll coloured icing
Icing sugar or desiccated coconut

Method

Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters and whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20–25 minutes or until well risen and beginning to shrink away from the sides of the tin.
Remove the cake from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave it to cool completely – 30–40 minutes.
Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave. Remove from the heat and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter.
Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling. With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape. Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.
Chill for at least 30 minutes to allow the icing to set. Decorate with sifted icing sugar.

This recipe is taken from

The Hairy Bikers’ 12 Days of Christmas,

which is published by Weidenfeld & Nicolson, £20.00.

By The Hairy Bikers

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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