Saturday, March 23, 2013

Italian Meringue Recipe

Italian meringue is wonderful stuff. Its sweet, addictive fluffiness can be used on top of pies and often  forms the base for many dessert fillings such as charlottes, baked alaskas and macaroons. Italian meringue differs from ordinary meringue in that hot sugar syrup is whisked into the egg whites rather than granulated sugar. This slowly cooks the egg white resulting in a meringue that's less likely to deflate and is already cooked.

360g caster sugar
30g lquid glucose
6 egg whites
80ml water


Put water, sugar and glucose into a pan.
Bring to the boil over medium heat whilst stirring.
When it reaches 110 degrees celcius, beat egg whites in a clean bowl.
Remove sugar syrup from heat as soon as it reaches 121 degrees celcius.
When egg whites form stiff peaks, slowly pour in the sugar syrup in a thin stream whilst whisking.
Continue beating on low speed for about 15 minutes, until mixture has cooled to about 30 degrees celcius.

This mixture can be kept in thefridge for 2-3 days in an airtight container.


Just desserts here

Mango Charlotte Recipe (can be (GF))

Mango Charlotte is an impressive looking dessert that is matched in its delicious-ness; especially when served with Raspberry Coulis. I used store bought sponge fingers here to save time but you can make your own (a recipe for gluten-free sponge fingers can be found by clicking here). Any italian meringue mix will do but the recipe I used can be found by clicking here.

Mango Charlotte
2 packets of sponge fingers ( x45)
200ml whipping cream
120g italian meringue
100g mango flesh, diced

For mango creme anglaise:
35ml milk
200ml mango puree
1/2 lime, juiced
3 egg yolks
20g caster sugar
1.5 sheets gelatine

For topping:
1/2 mango, sliced
blueberries or raspberries


For Creme Anglaise:
Put milk, mango puree and lime juice into a saucepan, slowly bring to the boil
Soften gelatine in a covering of cold water for 5 minutes.
Whisk egg yolks and sugar in a bowl to a ribbon consistency.
As soon as milk mixture comes to the boil, pour into egg yolks whilst whisking. Pout mixture back into saucepan.
Cook over low heat whilst stirring until it coats the back of the spoon and reached 85 degrees celcius.
Drain gelatine, squeeze out excess water and add to the mix, stirring to dissolve.
Allow to cool to 10 - 15 degrees celcius.

For base/crust:
Trim about 1cm off one side of enough sponge fingers to line the outside of a 20cm diameter springform or loose bottom tin (sugar side out).
Line the bottom of the tin with sponge fingers too; cutting them to fit into the gaps.

Mango Charlotte Base
In a large bowl, whip the cream to a ribbon consistency.
Add the italian meringue, using a whisk to combine without overworking.
Fold in mango creme anglaise until evenly combined.
Fold in the diced mango then spoon half the mixture into the sponge finger base.
Arrange another layer of sponge fingers then the remaining mango mixture.

Refrigerate for 4 hours or 2 hours in the freezer.

Aarrange slices of mango and fresh blueberries or raspberries on top just prior to serving.

Serve with raspberry couli on the side.


Just desserts here