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| Recipes Got a great recipe? Share and discuss all your cooking secrets here! |
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CHOCOLATE MIRINGUE WITH ROSE CHANTILLY
MAKES 1x 20cm CAKE MIRINGUE 6 large egg whites at room temp 350g caster sugar 1 tbsp cournflour sifted 25g coca sifted 1 tsp white wine vinegar FILLING 200g DARK chocolate 400ml whipping cream 50g sifted icing sugar 2 tsp rosewater pink food colouring OPTIONAL FLOURISHES extra melted chocolate sugared pale pink fresh untreated rose petals OR edible floweres of your choice. Make the miringue on the day its to be eaten. Have ready 3x 23cm circles of baking paper set on baking sheets. Prehaeat the oven to 220c/200cfan/425F?gas7 using a hand held elec whisk, whip the egg whites in a bowl until they form stiff peaks, then scatter over the caster sugar a few tbsp at a time, whiskingwell with each addition. Gradually whisk in the cornflour and the cocoa, and then the vinegar, until you have very large, stiff ,glossy miringue. spoon the mix onto the paper circles, taking it almost to the edge and lightly swirling the top. Place int the oven, reduce the temp to its lowest setting (or about 130/110cfan/250/gas a half and bake for 1 half hours .Remove from pan and allow to cool. To make the filling melt the choccy in a bowl set over a pan containing a little simmering water then leave to cool at room temp. Shortly before serving place the remaining filling ingreds in a bowl and whisk untilthe mix forms soft peaks. Carefully remove the baking parch from each mirringue . spread onthird with cream. Drizzle over half the melted choc. Repeat to make second lyer. Lay the third mir in place , sppon over the remaining cream andfinish. If you like with extra squiggles of melted choc and scatter rose petals or flowers of YOUR choice ... |
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