Rick Stein's Long Weekends
SERVES SIX TO EIGHT
- Ebury Publishing published her project Smashed Liquorice Meringues With Berries & Chocolate Cream 03 Mar 09:00
Heat the oven to 100°C/gas ¼. Line a baking sheet with
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.
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.
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.