I’m in mid preparations for a trip off the rock. Later today we’re going to Canada for two weeks, a whistlestop tour of Whistler (geddit) and more in British Columbia. Hence I’ve been doing an awful lot of leftovers which aren’t too interesting or bloggable. But here are the best of the rest:
- Gooey chocolate stack
I made this for Mr. Reasonable’s birthday cake, similar to one that he’d eaten growing up in Turin. Even though my meringue discs were far bigger than envisioned (they expand, ladies and gents, in the oven) and my creme patisserie was lumpy and threatened to split (entirely my fault due to forgetting the flour until the last moment – sigh), the finished result was absolutely delicious. I also covered the top with a chocolate ganache as I didn’t use cocoa or chocolate for the creme patisserie. The chocolate meringues were an absolute hit – just the right amount of cocoa to impart taste without overwhelming. - Un bel casino di mirtilli, or blueberry Eton mess
And what to do with a left over chocolate meringue disc? Whip some cream with a little caster sugar, fold in the end of a tub of creme fraiche and roughly crumble in the meringue. Spoon over a bowl of chilled blueberry compote and top with chopped toasted hazelnuts. Just shoot me now, it doesn’t get better than this…
One Comment on "Gooey chocolate stack; blueberry Eton mess"
Trackbacks for this post