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35 mins

Rick Stein's Long Weekends

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2024 Rick Stein / Ebury Press · Reproduced with permission.
  • Step 1

    Heat the oven to 100°C/gas ¼. Line a baking sheet with
    baking parchment.

  • Step 2

    Place the egg whites and salt in a large metal bowl and,
    using an electric whisk, begin whisking on medium speed.
    When you reach soft floppy peak stage, add a third of the
    sugar and the liquorice powder. Keep whisking, and when
    incorporated add another third, then the final third, and
    bring together to a fairly stiff glossy mixture. If using
    food colouring, stir through to give a marble effect.
    Dollop the mixture into piles on the lined baking sheet.

  • Step 3

    Bake for about 1½ to 2 hours or until dry and crisp. Remove
    and cool. Store in an airtight tin if not using immediately.
    Make a ganache. Scald 200ml of the double cream in a
    pan (bring just to the boil then take immediately off the heat)
    and pour it over the chopped chocolate in a bowl. Stir until
    the cream has melted. Allow to cool to room temperature;
    do not refrigerate.

  • Step 4

    When you are ready to serve, use a balloon whisk or
    electric beater to incorporate the remaining cream into the
    ganache. It tends to stiffen when left to stand, so make last
    minute for a light mousse-like texture.
    To serve, dollop the chocolate cream along the centre of
    a large oval platter. Break up the meringues and scatter them
    over the top, along with the raspberries and redcurrants.
    Finish with chocolate shavings.

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