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Receta Clare's Meringue Roulade
by Global Cookbook

Clare's Meringue Roulade
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Ingredientes

  • 6 x Egg whites
  • 275 gm Caster sugar
  • 2 Tbsp. Icing sugar, sifted
  • 2 tsp Cornflour Vinegar
  • 225 gm Strawberries, hulled and quartered
  • 1 x Mango, ripe, peeled, cut into small cubes
  • 450 ml Double cream, whipped
  • 50 gm Grated chocolate, optional Icing sugar Clare Latimer, Clare's Kitchen, The all-party

Direcciones

  1. This recipe needs a large baking tray, 45 cm x 30 cm (18'' x 12 ''). Use up the egg yolks by making a 'Creme Brulee'. The fruit filling can be varied, you can also try Clare's 'Chestnut Syllabub' as filling.
  2. Preheat the oven to 180 oC/350 oF/gas mark 4. Line the baking tray with greaseproof paper.
  3. Whisk the egg whites till stiff. Continue whisking fast, then add in the caster sugar a spoonful at a time. ))) Continued to next message
  4. Using a serving spoon, mix in the icing sugar and cornflour and add in a few drops of vinegar.
  5. Put into the baking tray, smooth and bake for 30 min or possibly till set on the top BUT STILL SOFT IN THE MIDDLE. Cold.
  6. Mix the strawberries and mango in a bowl. Turn the meringue out upside down onto a fresh greaseproof paper, then spread with whipped cream.
  7. Arrange the fruit proportionately on the top and sprinkle with the grated chocolate, if using. Holding the long ends, roll up fairly tightly like a Swiss Roll and then, using both hands, lift onto a flat serving dish.
  8. Flurry with icing sugar, refrigerateana serve. Cut in slices like Swiss Roll.