Frozen meringue roll with straw­ber­ries & cream

Taste - - Spring Fling -

Frozen meringue roll with straw­ber­ries & cream

READY IN 40 min­utes plus cooling and freez­ing time SERVES 6-8

GLUTEN FREE

5 egg whites ½ tsp cream of tar­tar 1 Tbsp white vine­gar 1 cup caster sugar 1 Tbsp corn­flour 300ml cream 1 cup vanilla yo­ghurt 1 tsp vanilla ex­tract 1 pun­net straw­ber­ries ½ cup pome­gran­ate seeds Ic­ing sugar, for dust­ing

1 Pre­heat the oven to 170°C. Line a bak­ing tray with bak­ing pa­per. 2 Place egg whites in the clean bowl of a stand mixer (or use elec­tric beat­ers) and add cream of tar­tar and vine­gar. Beat on medium speed for 1-2 min­utes un­til foamy and turn­ing white. 3 In­crease speed and grad­u­ally add three-quar­ters of sugar in a slow, steady stream, beat­ing for 4-5 min­utes un­til thick, white and glossy. Com­bine re­main­ing sugar and corn­flour and beat in slowly. 4 Spread on tray to form rec­tan­gle about 26cm x 30cm. Bake for 8 min­utes then turn tray to al­low for even bak­ing and cook for a fur­ther 8-10 min­utes un­til pale golden and puffed. Re­move from oven and let cool com­pletely (the meringue will de­flate but don’t worry as you’ll be fill­ing and rolling it). 5 Com­bine cream, yo­ghurt and vanilla in a large bowl and beat un­til medium peaks form. Hull and dice straw­ber­ries and toss with pome­gran­ate seeds. 6 Lay out a large sheet of foil big­ger than the meringue and top with a match­ing sheet of bak­ing pa­per. Flip the cooled meringue over onto the fresh bak­ing pa­per and peel off the pa­per it was cooked on, to re­veal the fluffy meringue. 7 Spread yo­ghurt cream evenly over meringue and sprin­kle with three-quar­ters of straw­berry mix­ture. Care­fully roll up meringue from long­est side, us­ing the bak­ing pa­per to help cre­ate a roll. Roll the pa­per around the meringue then roll up in the foil and crimp edges to se­cure. Freeze on a flat sur­face for at least 3 hours or overnight. 8 Re­move from the freezer and semi-thaw for 15 min­utes be­fore serv­ing. Dust with ic­ing sugar and gar­nish with re­main­ing straw­berry mix­ture.

Lime chif­fon mousse with honey & lime leaf syrup

READY IN 25 min­utes plus chilling time SERVES 6-8

200g plain bis­cuits (I used vanilla wine bis­cuits) ½ tsp cin­na­mon 100g but­ter, melted 5 eggs, sep­a­rated 1 cup caster sugar 2 tsp pow­dered gela­tine (see Cook’s Note) Zest and juice 3 limes (about ¼ cup juice) 250ml cream Blue­ber­ries or sea­sonal fruit, to gar­nish

1 Whizz bis­cuits and cin­na­mon in a food pro­ces­sor un­til fine crumbs form. Add melted but­ter and blend well. 2 Press the crumbs into a lined 21cm spring­form tin and smooth with the back of a spoon. Chill in fridge un­til needed. 3 Us­ing an elec­tric beater, beat the egg yolks and half the sugar for 4-5 min­utes at high speed un­til pale and thick. 4 In a bowl, sprin­kle gela­tine over lime juice and let it swell for 5 min­utes. Warm gen­tly in mi­crowave for 10 sec­onds un­til dis­solved and smooth. 5 In a clean bowl, whip cream un­til soft peaks form and fold in the lime zest. 6 In the clean bowl of a stand mixer (or use elec­tric beat­ers), whip egg whites un­til foamy then grad­u­ally add the re­main­ing ½ cup sugar, beat­ing un­til thick, white and glossy. 7 Gen­tly fold cream mix­ture, gela­tine mix­ture and meringue into beaten yolks to cre­ate a fluffy mousse. Pour into chilled bis­cuit base and chill in the fridge for at least 4 hours or overnight. 8 To serve, care­fully run a fine-tipped knife around the out­side of the chif­fon and re­lease the tin. Place on a serv­ing plate and driz­zle with honey & lime leaf syrup (see recipe, right) just be­fore serv­ing and gar­nish with blue­ber­ries.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.