Clare's meringue roulade
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Clare's meringue roulade
  Meringue    Roulade  
Last updated 6/12/2012 1:16:46 AM. Recipe ID 46794. Report a problem with this recipe.
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      Title: Clare's meringue roulade
 Categories: Desserts, Kooknet
      Yield: 8 Servings
 
MMMMM--------------------------MERINGUE-------------------------------
      6    Egg whites
    275 g  Caster sugar
      2 tb Icing sugar; sifted
      2 ts Cornflour
           Vinegar

MMMMM--------------------------FILLING-------------------------------
    225 g  Strawberries; hulled
           -- and quartered
      1    Mango; ripe, peeled,
           -- cut into small cubes
    450 ml Double cream; whipped
     50 g  Grated chocolate; optional

MMMMM------------------------FOR DUSTING-----------------------------
           Icing sugar

MMMMM---------------------------SOURCE--------------------------------
           -- Clare Latimer, Clare's
           -- Kitchen, The all-party
           -- cookbook, London, 1994
           -- ISBN 0 7475 1704 5
           -- Typed by Rene Gagnaux
 
  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.
  
  Preheat the oven to 180 oC/350 oF/gas mark 4. Line the baking tray
  with greaseproof paper.
  
  Whisk the egg whites until stiff. Continue whisking fast, then add the
  caster sugar a spoonful at a time. >>> Continued to next message
  
  * SLMR 2.1a * Hackers do it with computers. ---  RoseMail 2.55:
  ILink: Synapse BBS - Gatineau, Que 819-561-4321
  
  |OLX$SOM| BBS: SOURCE Conference: 428,ChocolateIL Number: 13
  Reply-to: 0 Private: No Receipt: No ExHeader: No Date:
  1994-09-19,21:04 From: CARL BERGER To: ALL Subject: recipes 4/18
  Flags:
  
  >>> Continued from previous message The mixture should be thick and
  white.
  
  Using a serving spoon, fold in the icing sugar and cornflour and add
  a few drops of vinegar.
  
  Put into the baking tray, smooth and bake for 30 minutes or until set
  on the top BUT STILL SOFT IN THE MIDDLE. Cool.
  
  Mix the strawberries and mango in a bowl. Turn the meringue out
  upside down onto a fresh greaseproof paper, then spread with whipped
  cream.
  
  Arrange the fruit evenly 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.
  
  Flurry with icing sugar, chill ana serve. Cut in slices like Swiss
  Roll.
  




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Recipe ID 46794 (Apr 03, 2005)

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