Chestnut Cream Vacherin Recipe |
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You will need..... For the meringue: 3 egg whites 6 oz. castor sugar For the chestnut filling :
8 3/4 oz. can sweetened chestnut puree
Preparation Time 1/4 pint double
cream
15 minutes 1-2
tablespoons sherry (optional)
marrons glace (optional)
Cooking Time
2 hours
Oven setting
240ºF; Gas Mark 1/4
Line a baking tray with silicone paper. Whisk the egg whites very
stiffly. Add sugar a teaspoon at a time, whisking well after each
addition.
Draw an 8-inch circle on silicone paper. Use half the meringue to fill
circle and smooth it with a knife. Put spoonfuls of remaining mixture on
to rest of paper in seven heaps, drawing them up to a peak with the handle
of a teaspoon. Bake meringues in a very cool oven for 2 hours or until
crisp. Remove from oven and leave to cool on a wire tray.
Put chestnut puree in a bowl. In another bowl whip cream until it forms
soft peaks. Fold cream into puree with sherry if used. Spread filling on
to meringue base. Arrange small meringues on the top. Use the marrons
glace to decorate. Serves 4-6.
Quick Tip
Cooking meringues - it is far better to cook meringues on the slow
side, just gently drying them out. (Use the coolest oven in a solid
fuel cooker). Too hot an oven causes the sugar to weep out as a syrup,
and also makes the meringues over-colored.
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