Cover with clingfilm, letting it touch the surface of the custard, so it doesn’t form a skin. Let it come to a boil, then take off the heat and pour into a clean bowl. Pour in the rest of the milk, then pour everything back into the saucepan and whisk – within a minute or two, the mixture will begin to thicken. Whisk in the cornflour, then a quarter of the hot milk. In a medium bowl, whisk the yolks and sugar until pale and creamy. To make the coffee cream, put the milk and vanilla in a saucepan, heat until steaming, then stir in the coffee until it’s dissolved. Turn off the oven and leave the meringues inside for a few hours, until cooled completely. Dust with cocoa powder and bake for 40-45 minutes: the meringues are done when they are firm to the touch and lift off the paper without sticking. Spoon eight dollops of meringue on to the lined trays and use the back of a spoon to make a well in the centre of each. The meringue mixture should now be thick and glossy. With the mixer running, add the hot sugar gradually, letting each addition dissolve before adding more. In a large, clean bowl or stand mixer, beat the egg whites until frothy and with soft peaks. Remove and turn down the oven to 130C (110C fan)/250F/gas ½. Heat the oven to 180C (160C fan)/350F/gas 4, and line two oven trays with baking paper.įor the meringue, put the sugar in a deep roasting dish and put it in the oven for eight to 10 minutes, until the sugar is hot. 2 tbsp Grand Marnier or Cointreau (optional)
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