Tag: whipped cream

Rose meringues

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Makes: 12
Prep time: 10 mins
Cooking time: 1 hr
Total time: 1 hr 10 mins
Skill level: Easy peasy
Costs: Cheap as chips

These rose meringue nests have a subtle rose flavour that makes them a great summer dessert. They’re delicate, light and easy to make. Serve with fresh berries, whipped cream and drizzle in chocolate sauce for the perfect finish. These are perfect for making as food gifts for a friend. Just wrap them into an airtight bag and tie with a ribbon.

Ingredients

220g caster sugar
4 egg whites
1tbsp rosewater
50g chopped pistachios

That’s goodtoknow

Sandwich 2 together with whipped cream and sprinkle with Pistachios for a quick easy dessert.

Method

Preheat oven to 235F/120C/Fan 100C/Gas Mark 2 and line 2 baking sheets with baking parchment.
Put the sugar into a large bowl and pour the egg white on top
Whisk with an electric whisk until the mixture is glossy and forms stiff peaks
Add the rosewater and whisk for another 2 minutes
Either pipe or spoon mounds onto the baking sheet
Bake for 1 hour. Turn off the oven and allow to cool fully with the oven door slightly ajar

By Bronya Seifert

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Chocolate and cherry pavlova

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What a show stopper! Billowing crisp meringue topped with soft whipped cream, sweet black cherries, hazelnuts and fresh mint leaves. This one is to good to just bring out at Christmas. With its delicious chocolate meringue and morish chewy centre you will be back in the kitchen making this recipe again and again. Perfect for any celebration as it makes such an impressive dish and can be used as a great alternative to a birthday cake or Christmas Pud! Play with the toppings using different fruit chunks or berries then garnish with cocoa powder or a grated of chocolate.

That’s goodtoknow

You can add a handful of chopped hazelnuts to the meringue mixture for a surprise nutty crunch or scatter them over the meringue nest once you have spooned it onto the baking sheet.

Ingredients

6 large egg whites
300g caster sugar
1tbsp corn flour
1tbsp white wine vinegar
30g cocoa powder
300ml double cream
50g icing sugar
200g fresh cherries
30g hazelnuts, roughly chopped
Small handful fresh mint leaves, to garnish

Method

Pre-heat oven to 140°C/275°F/Gas Mark 1. Line a flat baking sheet with baking parchment. Place the egg whites in a large metal bowl and whisk until they form stiff peaks.
Add the sugar a spoonful at a time whisking well after each addition until the mixture is thick and glossy. Add the cornflour, white wine vinegar and cocoa powder and whisk again until combined.
Spoon out onto the prepared baking sheet making swirls of meringue as you place it to a circle approximately 25cm wide. Using the back of a spoon make a slight dip in the centre and build up the sides. Transfer to the oven and bake for 1 hour 15 mins. Turn off the oven, open the door slightly and leave inside until completely cool.
Whip the cream and icing sugar together until soft peaks form then pile onto the cooled chocolate meringue. Scatter with the cherries, hazelnuts and mint leaves to serve.

By Mima Sinclair

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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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Best Pumpkin Pie Ever – Come for the Pie, Stay for the Dollop

This Thanksgiving, we’re assuming your turkey will be juicy;
your mashed potatoes lump-free; and your gravy, smooth as silk. You are a
regular visitor here, after all.

However, it’s probably not a bad idea to hedge
your bets and serve a pumpkin pie so tasty and texturally perfect that no
matter what goes wrong, everyone will leave with a smile on
their face, and a delicious memory in their heart. By the way, this is that pie.

After many years of experimentation, I’ve
finally perfected what I think is the ideal formula. As I mention in the video,
I’ve removed an egg white, and replaced it with some additional yolks. This
results in a pie that’s not only richer, but also much less likely to crack.

Of course, you still need to not to overcook it. An extra 5
minutes in the oven is kryptonite to even the most brilliant pumpkin pie
formulas. Use the knife test I demonstrated and you should be fine. Worst case,
there’s always the whipped cream. Ah, the whipped cream.

I remember my friend, and world-famous photographer, Andrew Scrivani telling me about a food stylist whose spoon work is so sexy and
enticing that she makes a good living just specializing in dollops. Well, I’d
like to take this opportunity to apologize for ruining her career.

Once the world sees the slow-mo magic that is the old,
“twist, three-thrusts, and a pull,” I’m assuming she’ll be out of business in
no time. That’s right, now anyone will be able to do magazine-quality dollops like
a boss (and by boss, I mean overpaid food stylist).

Anyway, ruined careers aside, this really is a fantastic,
and incredibly easy pumpkin pie recipe, and I sincerely hope you consider
adding it to your holiday menu this year. Enjoy!

Ingredients for one pumpkin pie:

1 can (15 ounce) pumpkin

1 large egg

3 egg yolks

1 can (14 ounce) sweetened condensed milk

1/4 teaspoon freshly, and very finely ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 tsp Chinese 5-spice (or to sub: a small pinch each of
ground star anise, ground cloves, and ground white pepper)

1/2 teaspoon fine salt
9-inch unbaked pie crust