Hazelnut Meringue Berries
gr. = (Grams)
2 egg whites
115g( half cup) caster sugar
4 tablespoons ground hazelnuts
5 punnets of mixed berries (blue berries, raspberries, blackberries,strawberries+ any other berries).
Preheat the oven to 150 degrees C (300F/Gas ) whisk egg whites until they form soft peaks and then slowly add caster sugar continuing to beat until the mixture is stiff.
fold in the ground hazelnuts.
Line 2 baking trays with baking paper and divide the meringue mixture between each tray. Dollop mixture in the middle of each tray, Then using the back of a spoon the mixture until you have two 20cm (8in) circles of meringue.
Bake for 40 minutes. Turn the oven off, but leave the meringue in the oven. with the door ajar for half an hour
2 eggs (separate the egg whites & yolk )
2 Vanilla beans
310 ml ( 1 1/4 cups). Cream
310 ml (1 1/4 cups). Milk
1 cup caster sugar
Make an anglais’
Soak the vanilla bean until soft, put aside.
In a saucepan blend half cream half milk, egg yoke and sugar slowly heat until thicken,
open the vanilla bean and scrape bean into the mixture. Leave to cool.
Wisk egg whites then fold into the cooled cream mixture.
2 tablespoons of icing sugar
5 punnets of Mixed berries, Strawberries, blackberries, raspberries, blueberries and any other berries.
Place berries in a large bowl sprinkle with the icing sugar over the top and let stand.
Decorate the meringue:
Place one of the meringue base on a large plate then spread creme anglais’ over the base spread half of the berries over the cream making sure they are even.
Then place the remaining meringue base over the berries then cream over the base then a layer of berries
Finish with shaved chocolate and a light sprinkle of icing sugar and a small bunch of sprouts.
Sent by Jan Cowen:
Country of origin: Australia, New Zealand