Dessert Recipes Fancy Desserts Sweet Dishes

Meringues with Chestnut Cream

Meringues are piled high with a chestnut purée and whipped cream drizzled over them. Chestnut has an awesome affinity with meringue and adding whipped cream transforms this into a sophisticated Dessert – ideal for a fancy dinner party.

Serves: 6

Ingredients:

  • 2 fresh egg whites
  • a pinch of cream of tartar
  • ¼ teaspoon salt
  • ½ cup caster sugar
  • 2.5 ml vanilla essence
  • Chocolate shavings for decoration

For the chestnut cream

  • 60 gm castor sugar
  • 125 ml cup water
  • 450 gm can unsweetened chestnut purée
  • 1 teaspoon vanilla essence
  • 350 ml cup of double cream

For the chocolate sauce

  • 225 gm plain chocolate, chopped
  • ¾ cup whipping cream
  • 30 ml rum or brandy

Instructions:

  1. Preheat the oven to 140 degrees C. Line a baking sheet with non-stick baking paper. Use a small plate to outline six x 10cm circles and turn the paper over (try not to let the meringue touch the pencil marks).
  2. In a clean bowl using an electric mixer, beat the egg whites slowly until frothy. Add the cream of tartar, then increase the speed and continue beating until they form soft peaks. Gradually sprinkle over the sugar, 2 tablespoons at a time, and continue beating until the whites are stiff and glossy. Beat in the vanilla essence.
  3. Spoon the whisked egg whites into a large piping bag fitted with a medium-size plain or star nozzle and pipe six spirals following the outlines on the marked paper. Bake for about 1 hour until the meringues feel firm and crisp, lowering the oven temperature if they begin to brown. Using a thin palette knife, transfer the meringues to a wire rack to cool completely.
  4. To make the Chestnut Cream, place the sugar and water in a small saucepan over a medium high heat and bring to the boil, stirring until the sugar dissolves. Boil for about 5 minutes, then remove the pan from the heat and set aside to cool. Put the chestnut purée in a food processor fitted with the metal blade and process until totally smooth. With the machine running, slowly add the sugar syrup in a thin stream until the chestnut purée is soft, but still holds its shape. Then add the vanilla essence and process again. Finally, spoon the mixture into a medium sized bowl.
  5. In a separate bowl whisk the cream until soft peaks form, then add a spoonful to the chestnut cream and pulse to combine. Chill the remaining whipped cream.
  6. Now spoon the chestnut cream into a piping bag fitted with a large star nozzle. Pipe a mound of chestnut cream in a swirl on to each meringue then pipe or spoon the remaining cream on top of the chestnut cream to resemble a mountain peak. Chill until ready to serve.
  7. To make the chocolate sauce, heat the chocolate and cream in a small saucepan over a medium-low heat stirring frequently. Remove the pan from the heat and stir in the rum or brandy. Set aside to cool, stirring occasionally.
  8. To serve, place each meringue on a plate and sprinkle with chocolate shavings. Serve the chocolate sauce separately.
  9. Bon Appetite!

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