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Method:
1
Melt the chocolate in a large bowl over a pan of hot water (make
sure the bowl does not touch the water and do not stir the
chocolate whilst melting).
2
Remove the bowl and set aside to cool slightly.
3
Put the egg whites in the Mixing Bowl with the Whisks and Bowl
Scraper and fit the Bowl Cover. Whisk on setting 5 until stiff (about
2 minutes 15 seconds).
4
Add the egg yolks to the chocolate then fold in the egg whites with
a tablespoon until well incorporated. Set aside for 10 minutes.
5
Put the cream into the cleaned Mixing Bowl with the Whisks and
Bowl Scraper and fit the Bowl Cover. Whisk on setting 5 until just
holding its shape without being stiff (about 1 minute 15 seconds).
6
Fold half the cream into the chocolate mixture then put a layer of
mixture into each of the ramekins. Follow with a layer of cream and
finish with another layer of the chocolate mixture.
7
Leave to set in the refrigerator for about an hour or until ready to
serve.
Ingredients:
•
180g plain chocolate
•
4 medium eggs, separated
•
450ml whipping cream
Chocolate Cloud
Preparation time: 40 minutes plus refrigeration
Serves: 4-6
Recipes - Whisks
Miscellaneous
300ml double cream, softly whipped: speed 5, 1 minute 15 seconds
600ml double cream, softly whipped: speed 5, 1 minute 15 seconds
300ml whipping cream, softly whipped: speed 5, 1 minute 30 seconds
450ml whipping cream, softly whipped: speed 5, 1 minute 15 seconds
600ml whipping cream, softly whipped: speed 5, 1 minute 45 seconds
4 egg whites (125ml), minimum quantity, stiff peaks: 2 minutes 15 seconds
12 egg whites, maximum quantity, stiff peaks: speed 5, 2 minutes 30 seconds
Method:
1
Line two baking trays with non-stick baking paper and preheat the
fan oven to 150°C / Gas Mark 2.
2
Put the egg whites in the Mixing Bowl, fit the Whisks, Bowl Scraper
and Bowl Cover and whisk on speed 5 until stiff (about 2 minutes).
3
Add the caster sugar 1 tbsp at a time over the next 3 minutes while
the Whisks are running.
4
Place rounded dessert spoons of the meringue in rows on the
baking trays and bake for 15 minutes, then reduce the temperature
to 110°C / Gas Mark 1 for 2½ - 3 hours.
5
Turn the oven off leaving the meringues inside to dry out overnight.
6
Fill with whipped cream or use as a base for desserts such as Eton
Mess.
Note: The meringues store well in an airtight tin.
Ingredients:
•
200ml egg whites
•
240g caster sugar
Meringues (makes 16)
Preparation time: 10 minutes
Cooking Time: 3 hours plus drying overnight
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