Made this last weekend in the height of my procrastination for jobs I needed to do, but have only just got around to posting. I bought some metal food rings that I really wanted to try out. Wanted to make something with salted caramel but ended up with good old raspberries again! I got just four rings so made just ordinary meringues with the remainder of the mixture and served with mousse and cream.
Pistachio and Brown Sugar Meringue
- 4 egg whites
- 1tsp white wine vinegar
- 200g golden caster sugar
- 100g soft brown sugar
- 1/4 cup pistachio nuts, very finely chopped
Preheat oven to very slow temp. Line a baking tray with glad bake. Add egg whites to mixer bowl and whisk until it forms soft peaks. Add vinegar and whisk again for a few secs.
Mix sugars together then add to egg white mixture a spoonful at a time, whisking until combined. Continue whisking until mixture is thick and forms stiff peaks. Fold through finely chopped pistachios. Place in the bottom of food rings ( if using) and place on lined tray. If not using spoon/pipe onto tray as with small meringues. Bake in slow oven for at least 1 hour. ( ovens vary so much it is difficult to be precise!) So check after after 1 hour, they should be firm to touch. Leave in oven ( turned off!) until ready to use.
- 2 teaspoons gelatin
- 2 tablespoons cold water
- 5 cups fresh raspberries 3/4 cup sugar
- 2 large egg whites, at room temperature
- 1 cup thickened cream
Put water in 1 cup. Sprinkle gelatin on top. Leave for a few minutes.
In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.
Using a hand-held electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the puree.
Beat the cream until firm. Fold the whipped cream into the raspberry mixture.
Once the meringue disks are completely cool, add a layer of raspberry mousse. Place in fridge. If not using food rings, place raspberry mousse in small serving bowls.
- 1 cup of thickened cream
- 1/4 cup caster sugar
- 1 teaspoon vanilla bean paste
Beat all the ingredients until firm.
Make a layer of vanilla cream over the mousse.( If not using rings, keep in bowl, cover with gladwrap and place in fridge overnight. )
When ready to serve, use a palate knife to carefully cut around edge of food ring. Gently pull off. Serve with raspberries and finely chopped pistachios ( if someone hasn’t eaten them!) I drizzled some white chocolate onto gladbake and carefully peeled off once set.