Smashed Liquorice Meringues With Berries & Chocolate Cream

Rick Stein's Long Weekends

https://www.cutoutandkeep.net/projects/smashed-liquorice-meringues-with-berries-and-chocolate-cream • Posted by Ebury Publishing

SERVES SIX TO EIGHT

You will need

4 Egg Whites 1 pinch Salt 200 g Caster Sugar 1 tsp –2½ tsp Liquorice powder ½ tsp Black Food Colouring 500 ml Double Cream 225 g Chocolate (70 per cent cocoa solids), 200g chopped, 25g for shavings 150 g Fresh Raspberries 100 g Fresh Redcurrants

Project Budget

Time

Difficulty

Description

SERVES SIX TO EIGHT

Instructions

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

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.

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.

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.