Easter dessert: fruit nests

Easter dessert: fruit nests

TRH Easter dessert - fruit nests

Meringues:
4 eggwhites
2 cups white sugar
5mL vanilla essence

Creme Anglaise:
4 egg yolks
240mL whole milk
10mL vanilla essence
50g sugar

Filling:
Assorted frozen and fresh fruit, defrosted and cut into tiny bits. I used pineapple, mango, peaches, strawberries, and an apple.

Topping:
Whipped cream, sweetened – I got lazy here and bought the canned stuff.

For the meringue nests, beat the daylights out of the egg whites while adding in the sugar slowly.
Add the vanilla towards the end.
I tend to put a tiny bit of baking soda in mine too for extra fluff.
Make sure there is no trace of yolk or water near your whites, your bowl, or even the beaters, and be prepared to stand at the counter with the beaters for a good 15 minutes.

To create the nests, I piped (simply using a large plastic bag with the corner snipped off) the meringue over an upside down mini muffin tin.
They baked for about 3 hours at 200°F with the door slightly ajar.
The little nests popped off the back of the “molds” surprisingly easily.
Obviously, this part needs to be made well in advance of serving as it takes lots of time. I made mine a couple of days ago.

Then on to the custard.
To use up the yolks, simply combine all the creme anglaise ingredients in a glass bowl, set it over a shallow pot of lightly boiling water (a double boiler) and whisk continuously until it thickens.
Again, this is a job that needs your attention – you can’t leave it.
And it takes at least 20 minutes at a slow boil.
If you rush it or don’t whisk the whole time, the eggs will scramble and you’ll basically end up with an omelette floating in sweet milk – not appetizing!
Once this is thickened and cooled on the counter, it can wait in the fridge until serving time too.

To serve, scoop a couple of spoonfuls of the custard into a small plate.
Then fill each nest with fruit and lay it into the custard.
Add extra fruit so that it looks like it’s spilling over.
Then get a good dollop (me in my lazy case, a squirt) of whipped cream on the side, and voila: Easter meringue nests with fruit on a bed of creme anglaise.
Oh, with whipped cream! It’s so light and delicious, and not too sweet to end a big Easter meal.
You’ll have lots of meringues left over, by the way.
I made 8 desserts out of this when the custard and fruit ran out, but we will have lots of meringues to go with our Easter chocolate for the next little while…

Source: made it up
Prepared, tried and tested by: Corlea Smit

Fruit Custard Tuile Baskets

Fruit Custard Tuile Baskets

Fruit Custard Tuile Baskets Tried Tested

So today I made these little treats.. hope you enjoy 🙂 🙂

INGREDIENTS
125 g butter or margarine, softened
250 ml (130 g) icing sugar, sifted
4 extra-large egg whites
250 ml (140 g) Snowflake cake wheat flour
Orange filling
60 ml (30 g) Snowflake custard powder
30 ml sugar
500 ml fresh orange juice
10 ml grated orange rind
200 ml fresh cream
fresh berries, chopped mint and lemon zest for garnishing

METHOD
1. Tuiles: Cream butter and icing sugar together. Add egg whites, one at a time, beating well after each addition until light and creamy.
2. Sift flour and add, mixing until just combined. Do not over-mix. Refrigerate for about 1 hour.
3. Filling: Combine custard powder, sugar and a little orange juice and mix to a smooth paste. Bring remaining orange juice to the boil in a small, heavy-based saucepan. Add custard mixture, whisking constantly, and cook until mixture is thick and smooth. Remove from heat and add rind. Leave to cool completely.
4. Spoon heaped teaspoonsful of tuile mixture onto a greased baking tray. Spread until about 10 cm in diameter. Leave enough space for spreading.
5. Bake in a preheated oven at 180°C for 5-7 minutes. Working very quickly and carefully, remove from baking tray immediately and place over the bases of small glasses or ramekins and press lightly to mould into a little basket. Leave to cool slightly. Place onto wire racks to cool completely. Continue to bake in batches.
6. Whip cream until stiff peak stage and fold into orange filling. Spoon filling into tuile baskets and garnish with berries, mint and lemon zest.

Source : Snowflake
Prepared, tried and tested by :Gail Haselsteiner