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MOCHA CHOCOLATE MERINGUES, WHIPPED CREAM + BERRY COMPOTE

MOCHA CHOCOLATE MERINGUES, WHIPPED CREAM + BERRY COMPOTE

MAKES 8 MERINGUES

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This is a great easy recipe which you can prepare the night before. If you make these around 8pm and then turn off the oven and allow the meringues to cool properly overnight. The key to getting great meringues is to ensure the bowl of your stand mixer is totally free of any oil residue – hence using the lemon (or a bit of vinegar) to clean the bowl, works wonders. Also keep your eggs at room temp and don’t over fold the dry ingredients into the meringue mix as it will lose its volume.


INGREDIENTs

1 tsP cream of tartar

1 tsP cornflour

1 tbsp espresso coffee powder

1 tbsp Dutch-process cocoa powder, plus extra for dusting

100g good-quality dark chocolate, finely chopped

1⁄2 lemon

6 free-range egg whites, at room temperature

300g caster sugar

1 tsp Bunalun organic balsamic vinegar

1 x 300g box Bunalun organic frozen mixed berries

1 tbsp Bunalun organic Honey

Juice 1 lime

Whipped cream, to serve

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METHOD

Preheat the oven to 140 ̊C fan-assisted and line two baking trays with baking paper.

Place the cream of tartar, cornflour, coffee powder, cocoa powder and chocolate into a small bowl, stir to combine and set aside.

Wipe the inside of the bowl of an electric mixer with the cut-side of the lemon to remove any traces of oil. Add the egg whites and beat on medium speed until soft and frothy and just starting to hold soft peaks. Turn up the speed to medium–high and gradually add the caster sugar, beating just until the mixture turns thick and super-glossy and holds stiff peaks.

Add the dry ingredients and the vinegar, then gently fold together using a large metal spoon (don’t overwork the mixture – five or six folds should do it).

Take large spoonful’s of the mixture and drop onto the prepared trays. Bake in the oven for 60-75 minutes then turn off the oven and leave the meringues in the oven to cool (use a wooden spoon handle to keep the oven door ajar, if you wish).

To make the compote, add berries, 2 tbsp honey, lime juice and 1 tbsp cold water into a small saucepan, bring to the boil over high heat. Reduce heat to low and simmer, stirring often, for 2-3 minutes or until berries are soft. Drain the fruit, reserving the liquid, and set aside. Simmer the reserved liquid over low heat for 4-5 minutes or until reduced by half. Pour this over the berries and keep warm.

Arrange cooked meringues on a cake plate or platter, drizzle with some of the compote (serve rest separately) and serve with freshly whipped cream.

Recipe by Katie Quinn from Image Magazine December 2018 edition.

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products used

 
 
PRAWN + COCONUT MILK LAKSA STYLE CURRY

PRAWN + COCONUT MILK LAKSA STYLE CURRY

HARISSA + RED PEPPER CHICKEN, CHICK PEA COUSCOUS

HARISSA + RED PEPPER CHICKEN, CHICK PEA COUSCOUS