Straw­berry, rose and pis­ta­chio dac­quoise Serves 6

Country Life Every Week - - Kitchen Garden Cook Strawberries -


50g al­monds 50g pis­ta­chios, plus a hand­ful chopped to dec­o­rate 6 free-range egg whites 300g caster sugar 500ml dou­ble cream Quar­ter of a tea­spoon

rose­wa­ter 80g ic­ing sugar, plus ex­tra

to dust 250g chopped straw­ber­ries Rose petals Fresh mint


Pre­heat your oven to 180˚C/350˚f/gas mark 3. Line two large bak­ing sheets with grease­proof pa­per and draw three 8in cir­cles onto it, then turn the pa­per over so you’ll be pip­ing onto the clean side later.

Gen­tly roast the al­monds and pis­ta­chios on a bak­ing sheet for about 8–10 min­utes, then re­move them and turn the oven down to 150˚C/300˚f/gas mark 2. Pulse the nuts in a pro­ces­sor un­til coarsely ground and set aside.

Us­ing ei­ther a stand mixer or a hand­held elec­tric beater, start to whisk the egg whites on a slow speed, in­creas­ing it as they be­come more frothy. Add the sugar a ta­ble­spoon at a time while whisk­ing, un­til the mix­ture is stiff and glossy—this will take about 10 min­utes.

Next, fold the nuts through the whites with a plas­tic spat­ula and trans­fer the mix­ture to a pip­ing bag (a freezer bag with the cor­ner snipped off will also work). Start­ing at the cen­tre, pipe a spi­ral to fill each of the cir­cles on the grease­proof pa­per. Bake for an hour, then turn the oven off and open the door, al­low­ing the meringues to cool com­pletely be­fore re­mov­ing.

Whip the cream to­gether with the rose­wa­ter and ic­ing sugar, then gen­tly fold in 200g of the straw­ber­ries.

To as­sem­ble the dac­quoise, layer the meringues with the whipped cream and straw­ber­ries, fin­ish­ing with cream on top. Dec­o­rate with the re­main­ing straw­ber­ries, chopped pis­ta­chios, rose petals and mint leaves, then sprin­kle with ic­ing sugar just be­fore serv­ing.

Straw­ber­ries are very easy to grow, even in pots. Af­ter a lazy al­fresco lunch, you can just serve them whole, fresh from the plant

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