Meringue Terrine with Berries
Another recipe that received rave reviews “Absolutely orgasmic” to quote Zillab Kudo, a dear friend and staunch gastronome. Can be pre-prepared and frozen for up to 1 month.
- Serves: 8
- OCCASION: Festive season
- Recipe Category: Dessert cold
- Products in this recipe:
You Will Need:
Method:
Meringues
Draw 3 rectangles, well-spaced, on baking paper each 10 cm wide and 26 cm long. Preheat oven to 120 °C.
Use an electric hand mixer and a biggish glass bowl (not plastic!).
Beat the egg-whites until foaming lightly, then add the lemon juice.
Continue beating until the mixture is thick, stiff and slightly dry.
Only now gradually add the castor sugar, beating continuously.
The mixture will become firm and shiny and retain its shape. Add almond essence.
Beat in the boiling water. Sift the cornflour over the mixture and fold in with a metal spoon.
Spoon the mixture in a large piping bag with the point cut off.
‘Glue’ the paper to a large baking sheet by dabbling a spot of meringue on each bottom corner.
Work down from the top and pipe a zig-zag of meringue to fill in each rectangle.
Pipe a few small meringues on a separate sheet of baking paper to use for garnishing later,
Sprinkle flaked almonds over the meringues and bake at 120 °C for 20 minutes.
Reduce the temperature to 100 °C and bake for a further 1¼ hours, until completely crisp and dry.
Leave to cool in the oven.
Lemon Cheesecake Filling
Measure the water, lemon juice and zest in a medium size mixing bowl.
Add the dry Cheesecake Mix and beat in.
Add cottage cheese and beat in.
In a separate bowl, whip the cream until just firm.
Fold the cream into the cheesecake mixture or beat it in gently.
Cover the bowl and refrigerate.
To Assemble
Divide the filling into two and sandwich the three layers together leaving the top one plain.
If preparing in advance: Freeze open until firm, then slip into a big plastic bag or cover with clingfilm.
Remove from the freezer 15 minutes before required and leave in the refrigerator to soften a little.
Decorate with small meringues, fresh berries and gold dust.
Slice into 2 cm thick slices.
Remaining dessert can be re-frozen.
Meringue Terrine with Berries
Another recipe that received rave reviews “Absolutely orgasmic” to quote Zillab Kudo, a dear friend and staunch gastronome. Can be pre-prepared and frozen for up to 1 month.
- Serves: 8
- OCCASION: Festive season
- Recipe Category: Dessert cold
- Products in this recipe:
You Will Need:
Method:
Meringues
Draw 3 rectangles, well-spaced, on baking paper each 10 cm wide and 26 cm long. Preheat oven to 120 °C.
Use an electric hand mixer and a biggish glass bowl (not plastic!).
Beat the egg-whites until foaming lightly, then add the lemon juice.
Continue beating until the mixture is thick, stiff and slightly dry.
Only now gradually add the castor sugar, beating continuously.
The mixture will become firm and shiny and retain its shape. Add almond essence.
Beat in the boiling water. Sift the cornflour over the mixture and fold in with a metal spoon.
Spoon the mixture in a large piping bag with the point cut off.
‘Glue’ the paper to a large baking sheet by dabbling a spot of meringue on each bottom corner.
Work down from the top and pipe a zig-zag of meringue to fill in each rectangle.
Pipe a few small meringues on a separate sheet of baking paper to use for garnishing later,
Sprinkle flaked almonds over the meringues and bake at 120 °C for 20 minutes.
Reduce the temperature to 100 °C and bake for a further 1¼ hours, until completely crisp and dry.
Leave to cool in the oven.
Lemon Cheesecake Filling
Measure the water, lemon juice and zest in a medium size mixing bowl.
Add the dry Cheesecake Mix and beat in.
Add cottage cheese and beat in.
In a separate bowl, whip the cream until just firm.
Fold the cream into the cheesecake mixture or beat it in gently.
Cover the bowl and refrigerate.
To Assemble
Divide the filling into two and sandwich the three layers together leaving the top one plain.
If preparing in advance: Freeze open until firm, then slip into a big plastic bag or cover with clingfilm.
Remove from the freezer 15 minutes before required and leave in the refrigerator to soften a little.
Decorate with small meringues, fresh berries and gold dust.
Slice into 2 cm thick slices.
Remaining dessert can be re-frozen.