15 novembre 2007
Cooking Club (2ième édition)
Mon club de bouffe s'est réuni hier pour le mois de novembre. Superbe journée ensoleillée pour aller se promener en dehors de nos parcours familiers alors on a bien apprécié ce lunch. Voici la recette du dessert que j'ai particulièrement aimé de cette édition:
Strawberry Meringue Roulade
- Preparation time: 15 minutes
- Cooking time: 8 minutes and then a further 10 minutes
- Oven temperature: 220 C (425 F) and then reduce to 160 C (325 F)
Meringue
- Oil for greasing
- 4 egg whites
- 250g (8 oz) caster sugar (very fine)
- 45 g (1.5 oz) flaked almonds
- Icing sugar for dusting
Filling
- 300ml double cream (35%), whipped until thick
- 250g (8 oz) strawberries, quartered
- Lightly oil a tin (23cmx33cm or 9inx13in) and line with a sheet of parchment paper.
- Whisk the egg whites until stiff but not dry. Add the sugar, little by little, and continue to whisk, until all the sugar has been incorporated and the mixture is stiff and glossy. Spoon the meringue into the lined tin and tilt to level the surface. Sprinkle the flaked almonds.
- Bake near the top of a preheated oven for about 8-10 minutes, until the top is brown.
- Reduce the oven temperature to 160C (325F), and continue baking for 10 minutes or until the meringue is firm to touch.
- Remove the meringue from the oven and turn out on to a sheet of baking parchement. Peel the lining paper from the base and leave the meringue to cool for 10 minutes.
- Spread the whipped cream evenly over the meringue, and scatter the strawberries over the cream.
- Roll up the meringue from a long end, using the lining paper to help lift it. Wrap the roulade in baking parchment and leave to chill in the refrigerator for about 30 minutes.
- Lightly dust with sifted icing sugar before serving. Put a few strawberries on top for garnish.
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