Sweetheart Meringues With Crème Brule And Raspberry Sauce Recipe - Cooking Index
Sweetheart Meringues With Crème Brule And Raspberry Sauce Recipe - Cooking Index
| 8 cups | 1584g / 55oz | California fresh egg whites (large) |
| 2 cups | 396g / 13oz | Granulated sugar |
| Cream brulee | ||
| 3 cups | 711ml | Heavy cream |
| 8 cups | 1584g / 55oz | California egg yolks (large) |
| 1/3 cup | 65g / 2.3oz | Granulated sugar |
| 3 tablespoons | 45ml | Raspberry sauce |
| Raspberry sauce | ||
| 1 | Red raspberries frozen in syrup | |
| 2 tablespoons | 30ml | Orange flavored liqueur |
Preheat oven to 325F.
Whip egg whites until frothy, then gradually add sugar a little at a time, until sugar is dissolved and whites are very stuff.
Using pastry bag and large plain tip, pipe meringue into 8 heart shapes about 3 inches across on parchment-lined baking sheet. Build the hearts up to about 1/2" in height.
Bake about 20-25 minutes or until lightly browned. Let sit in oven with door open until cool. (This helps the meringues dry out thoroughly.)
Place hearts on serving plates.
Creme Brule Instructions: Mix egg yolks with granulated sugar until thoroughly blended.
Whip in cream.
Place in top of double boiler and heat, stirring constantly until the mixture coats the spoon in a thick layer.
Remove from heat and stir in liqueur. Let cool slightly.
Pour into meringue hearts and refrigerate for several hours. Place a piece of plastic wrap directly onto the surface of the brule to prevent a skin from forming or dot the surface, while still warm, with a stick of butter so that a thin film of fat is on the surface, protecting it from the air.
Raspberry Sauce Instructions: Thaw raspberries.
Dessert Assembly: Place two or three dollops of raspberry sauce around the brule-filled hearts. Garnish with a couple of fresh raspberries and mint leaves.
Use caution and care when separating eggs. Make sure that no egg yolk gets into the white. The fat in the egg yolk will prevent the whites from whipping.
If suitable for the recipe, add a source of acid, such as lemon juice or cream of tartar before you begin the whipping process. This stabilizes the foam and prevents it from separating quickly after whipping. Start whipping slowly to begin the aeration process, then increase the speed to a rapid whip to develop the foam.
When adding the sugar, test the meringue by rubbing a little between the fingers.
Source:
Jo Anne Merrill
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