Post by Silly Yak on Feb 28, 2011 8:59:12 GMT
Iced chocolate meringue with clementine compote
Make this pudding a few days in advance of Christmas
Pudding
3 egg whites
170g sugar
150g dark chocolate
120g mixed dried fruit
2 tbsp brandy
220ml double cream
8 clementines
50g caster sugar
1 tsp cornflour
½ lemon
- First, make the meringue.
Preheat the oven to 140C/275F/gas mark 1.
- Whisk the egg whites until they are stiff but not dry and gradually add half the sugar, whisking constantly.
The mixture should become shiny.
Carefully add the rest of the sugar and whisk again.
Heap the mixture on to a greased tray and bake until the meringues are dried out but not brown, usually about 2 hours.
Take the meringues out of the oven and leave to cool.
- Once the meringues are cool, start making the pudding.
Line a 450g loaf tin with parchment paper.
- Pour the brandy and 2tbsp boiling water over the dried fruit and let them puff up for 10-15 minutes.
- Put the chocolate in a bowl over a pan of simmering water and stir from time to time until it has melted. Put to one side to cool.
- Crush the meringues and mix with the dried fruit. Lightly whip the cream, fold in three-quarters of the chocolate mixture, and add the meringues. Make sure everything is well incorporated then swirl the rest of the chocolate through the mix.
Pour into a lined loaf tin and freeze until firm to the touch.
- While the pudding is freezing, make the compote.
Zest two of the clementines and separate the flesh from these and two others into segments, removing the pith and any seeds.
Squeeze the juice from the remaining four clementines and place in a pan with the water and sugar.
Bring to a boil and simmer for 2 minutes.
Combine the cornflour and a tablespoon of water in a small dish to make a paste then whisk this mixture into the saucepan and cook until the sauce slightly thickens, about 30 seconds.
Pour the sauce into a bowl and add segments and lemon juice to taste.
- Transfer the iced chocolate pudding to the fridge 10 minutes before serving.
- Serve a slice with some of the clementine compote.
www.guardian.co.uk/lifeandstyle/ ... er-recipes
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Make this pudding a few days in advance of Christmas
Pudding
3 egg whites
170g sugar
150g dark chocolate
120g mixed dried fruit
2 tbsp brandy
220ml double cream
8 clementines
50g caster sugar
1 tsp cornflour
½ lemon
- First, make the meringue.
Preheat the oven to 140C/275F/gas mark 1.
- Whisk the egg whites until they are stiff but not dry and gradually add half the sugar, whisking constantly.
The mixture should become shiny.
Carefully add the rest of the sugar and whisk again.
Heap the mixture on to a greased tray and bake until the meringues are dried out but not brown, usually about 2 hours.
Take the meringues out of the oven and leave to cool.
- Once the meringues are cool, start making the pudding.
Line a 450g loaf tin with parchment paper.
- Pour the brandy and 2tbsp boiling water over the dried fruit and let them puff up for 10-15 minutes.
- Put the chocolate in a bowl over a pan of simmering water and stir from time to time until it has melted. Put to one side to cool.
- Crush the meringues and mix with the dried fruit. Lightly whip the cream, fold in three-quarters of the chocolate mixture, and add the meringues. Make sure everything is well incorporated then swirl the rest of the chocolate through the mix.
Pour into a lined loaf tin and freeze until firm to the touch.
- While the pudding is freezing, make the compote.
Zest two of the clementines and separate the flesh from these and two others into segments, removing the pith and any seeds.
Squeeze the juice from the remaining four clementines and place in a pan with the water and sugar.
Bring to a boil and simmer for 2 minutes.
Combine the cornflour and a tablespoon of water in a small dish to make a paste then whisk this mixture into the saucepan and cook until the sauce slightly thickens, about 30 seconds.
Pour the sauce into a bowl and add segments and lemon juice to taste.
- Transfer the iced chocolate pudding to the fridge 10 minutes before serving.
- Serve a slice with some of the clementine compote.
www.guardian.co.uk/lifeandstyle/ ... er-recipes
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