Chocolate Cream And Home Made Meringues
On a regular basis when visiting my grandparents as a kid, at the end of the meal a big bowl was placed in the middle of the table. Being shorter then, all I could see above the rim of the bowl was a mound of whipped cream. I would squeal with joy and excitement—I knew exactly what was soon to be scooped out and placed in a bowl in front of me. Grandma’s chocolate cream. It’s the simplest thing. Not more than 5 minutes to throw together, then a few hours rest in the fridge.
A velvety smooth, almost pudding like, chocolate. Not too sweet. Fluffy whipped cream is a must. The key ingredient to make this dessert complete: meringues. The sweetness and crunchiness brings it to a whole new level. We used to crush the meringues in our hand and carefully, like a calm snowfall, let the bits of meringue coat the chocolate and cream. Nostalgic much? You bet. Yum.
Jens
Chocolate Cream
3 tbsp corn starch
4 tbsp cacao
4 tbsp sugar
3 cups whole milk
1 tbsp vanilla essence
In a large sauce pan, mix together all the dry ingredients, then add the milk. Bring to a boil and let simmer for 3 min. Stir constantly.
Add vanilla. Stir and transfer to a bowl or individual dishes. Sprinkle the surface with sugar (to prevent skin forming on the surface). Let the mixture cool slightly then cover in plastic wrap and move to the fridge to let it set for at least 2 hours.
Meringues
Meringues Suisse – is a lovely and professional method of making meringues by beating an egg white mixture in a double boiler. It creates a less brittle meringue, useful when they are small and delicate. It also helps ensure the sugar is properly dissolved, to prevent a crunchy final product.
4 egg whites
250 grams icing sugar (2 cups)
1 teaspoon vanilla
Half fill a medium sized saucepan with water and heat until simmering.
Separate the egg whites and place in a large metal bowl – preferably unlined copper. Rest the bowl over the simmering pan and begin whisking the eggs.
Combine the sugar, one tablespoon at a time, while whisking. Continue beating the eggs at high speed until stiff peaks form and the mixture has a glossy texture. Mix in the vanilla.
Pipe the mixture on parchment paper into your favourite shape. Bake in a very cool oven, less than 100°C, for 2 to 4 hours, depending on the size of meringue.
Serve with whipped cream and meringues. Serves 4
