Tuesday, September 15, 2009

DIY Yummie: Vanilla Mousse Meringues with Fresh Berries

Ingredients

2 cups plain yogurt
1 cup sugar
2 cups heavy cream
1/2 teaspoon vanilla essence
3 egg whites
Rind of 1 orange, finely julienned and blanched
Meringues (recipe below)
1 1/2 cups mixed berries
Strawberry Coulis (recipe below)
Mint springs (for garnish)

Instructions

1. Line a large colander with several layers of cheesecloth. Set aside.

2. In a large bowl, mix the yogurt with the sugar.

3. In a separate bowl, beat the cream and vanilla essence until stiff. Fold the cream into the yogurt.

4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.

5. Transfer the mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.

6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.

7. Drizzle some Strawberry Coulis around each meringue and garnish with a few berries and a sprig of mint.

Note: Mousse can be prepared 2 days ahead.

Meringues

  • 1 cup granulated sugar
  • 1 cup superfine sugar
  • 8 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla or almond extract

1. Preheat the over to 250 F.

2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.

3. Mix the sugars and set aside.

4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.

5. Add the vanilla and beat at high speed until stiff and glossy.

6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.

7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening oven door.

8. When ready to serve, carefully pee away the paper or foil.

Note: The meringues can be made up to 2 weeks ahead. Seal them in plastic bags and store in an airtight container.

Strawberry Coulis

  • 1 cup frozen unsweetened strawberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice

1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-heat. Transfer to a blender.

2. Puree until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.

Source: Colin Cowie

1 comment:

Teresa said...

These are almost too pretty to eat!

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