Summer Fruit Mousse
Prepare the soft fruit as necessary, then puree in a food processor or blender. Sieve to remove pips. In a small bowl, sprinkle the gelatine over 45 ml… Read More »
Chilled Lemon Souffle
Tie a double strip of greaseproof paper around a 900 ml ( 1 1/2 pint) souffle dish to make a 7.5 cm (3 inch) collar. Lightly brush the… Read More »
Hot Chocolate Souffle
Tie a double strip of greaseproof paper around a 1.4 litre ( 2 1/2 pint) souffle dish to make a 7.5 cm (3 inch) collar. Brush the inside of… Read More »
Kirsch and Almond Souffles
Grease six 300 ml ( 1/2 pint) souffle dishes. Roughly crush the biscuits; sprinkle three quarters over the insides of the dishes. Halve, stone and slice the plums and sprinkle… Read More »
Hazelnut Meringue Gateau
Line 2 baking sheets with non-stick baking parchment, then draw a 20 cm (8 inch) circle on each one, using a plate as a guide. Turn the paper over…. Read More »
Lemon Meringue Pie
Roll out the pastry (Pate Sucree) on a lightly floured surface and use to line a 23 cm (9 inch) fluted flan tin. Prick the base with a… Read More »
Snow Eggs
Toast the coffee beans under the grill for a few minutes. To make the meringue, whisk the egg whites until stiff but not dry. Add half the sugar… Read More »
Meringue Basket
Line 3 baking sheets with non-stick baking parchment and draw a 19 cm (7 1/2 inch) circle on each. Turn the paper over so that the pencilled circle… Read More »
Brown Sugar and Hazelnut Meringues
Line 2 large baking sheets with non-stick baking parchment. Toast the hazelnuts under the grill until golden brown. Tip onto a clean tea towel and rub off the… Read More »
Meringues with Chocolate Sauce
Put the sultanas and Grand Marnier in a small bowl, and leave to soak for at least 4 hours. To make the meringues, line 2 baking sheets with… Read More »
