15 September 2010

Meringue with Raspberry & thyme custard (Merenga amb crema de Gerds i farigola)

This recipe was done as a collateral output from another recipe in this blog (the Raspberry and thyme custard tart). So have a look at it before starting.

The truth is that the original recipe of the custard from Delicious magazine, the amount of ingredients needed are probably a little bit less in the reality, so I got extra custard. I kept the same amount in the post, so take that into account.

What can I do with the extra custard?
As you will see in the other recipe, there were 6 egg whites left (3 for the custard, and 3 for the pastry) that were not used in the recipe either, so the question was....and now..what I am going to do with these extra whites??!!

So here it come the recipe I am posting here (for 6 people).

Let´s start

With the custard left (about 1/3 of the total initial amount), I baked them for about 25 minutes in individual recipients (6 moulds) in the oven 180ºC. Be careful as they should have some kind of consistency, so be sure to bake it enough for all sides.

While this is in the oven I prepared the meringue.
Just whisk the room temperature whites (6) + a pinch of salt. Whisk them hard till it peaks. Add the sugar ( 270 gr ) and whisk it again until it holds very stiff peaks (better if you use caster sugar).
Depending on the texture you desire (Pavlova like), you can add 1 teaspoon white vinegar +1/2 tablespoon cornstarch (corn flour). Pavlova a crust that is dry and crisp, with a soft marshmallow-like interior.
For a regular meringue texture, this is not necessary

Then put it in 6 individual recipients (similar size as before) into the oven 150ºC for 20 min or till it gets the texture you feel like.

Serve it at room temperature like the pic.

Enjoy/ Bon Profit

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