Slow Baked Meringues, Chilled Strawberry Soup, Chocolate Tuiles

Nov 3, 2015

Slow Baked Meringues, Chilled Strawberry Soup, Chocolate Tuiles

Nov 3, 2015

To be paired with Creation Whale Pod Rosé

Slow Baked Meringues, Chilled Strawberry Soup, Chocolate Tuiles

Ingredients

Strawberry Soup

  • 3 cups sliced fresh strawberries
  • 1 cup plain Greek yogurt
  • 1/2 cup Whale Pod Spyhopping Rosé
  • 1/4 cup sugar
  • ½ lemon
  • Salt to season

Meringues

  • 5 large egg whites
  • 1 cup sugar

Chocolate Tuiles

  • 2 tbs unsalted butter at room temperature
  • 1/4 cup powdered sugar
  • 3 tbs all purpose flour
  • 3 tbs cocoa powder
  • 1 large egg white

Method

Strawberry Soup

  1. Place all ingredients in a blender.
  2. Blend until smooth.
  3. Season with a touch of salt and a squeeze of lemon.
  4. Chill in the freezer before serving.

Meringues

  1. Preheat oven to 120° C.
  2. Spray moulds with Spray and Cook.
  3. Place the egg whites and the sugar in a bowl.
  4. Whisk slowly over gentle heat until the sugar is dissolved and the egg whites are warm.
  5. Place in Kitchen Aid and beat until soft peaks form.
  6. Place in piping bag and pipe into moulds.
  7. Bake in a tray of water (filled 3/4 height of the moulds).
  8. Bake for 20 minutes.
  9. Remove moulds and refrigerate for one hour.

Chocolate Tuiles

  1. Pre-heat oven to 180° C.
  2. Cream the butter and sugar.
  3. Sift the flour and cocoa together.
  4. Beat half the cocoa mixture into the butter mixture.
  5. Add the egg white and then the remaining cocoa mixture.
  6. Cook for 8 minutes and allow to cool.
  7. Use a spatula to remove and store in a dry place.

21 (Adjusted)

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