Page 27 - INTRA MUROS December 2020
P. 27

RECIPE
                     FESTIVE


         SEASON RECIPE




                It’s time to start planning your
                       Christmas feasts.



                    Meringue Tower

          A beautiful and impressive festive meringue dessert with a soft
                     and smooth cheesecake centre.
                             By Ina Paarman








                                                               
                                                              METHOD

                                                              Cheesecake
                                                              •  Measure cold tap water into a medium mixing bowl.
                                                              •  Sprinkle contents of the pack over the water, add cream cheese and beat
                                                               slowly until well blended.
                                                              •  In a smaller mixing bowl whip the cream until firm. Add to the cheesecake
                                                               mix and fold in by hand or beat in on slow speed only, until blended. Spray
                                                               the inside of a 1 litre yoghurt container with a non-stick spray.
                                                              •  Decant the cheesecake mixture into a 1 litre empty yoghurt container and
                                                               refrigerate overnight.
                                                               
                                                              Meringue base and individuals
                                                              •  Adjust oven rack to the middle position. Preheat oven to 140°C.
                                                              •  Line two baking sheets with non-stick baking paper and draw a 22cm circle
                                                               on one of the baking paper linings.
                                                              •  Separate 6 eggs. The whites go into a spotlessly clean, large glass (not
                                                               plastic) mixing bowl. Reserve the yolks to make an egg custard, mayonnaise,
                                                               or to add to scrambled eggs or mashed potatoes.
                                                              •  Beat the egg whites with the electric beater on high speed. Beat until the
                                                               whites stand up in soft peaks. Do not add sugar mixtures until this soft peak
                                                               stage. Now gradually add the sugar mixtures little by little while beating on
                                                               high speed. You will end up with a snow-white, thick and shiny meringue.
                                                               Add the pink colour gel and fold in with a spatula until lightly streaked
                                                               through the meringue.
                                                              •  Spoon and spread half of the meringue onto baking paper, filling the 22cm
         INGREDIENTS                                           circle.
                                                              •  Shape 2/3 of the remaining meringue with two tablespoons to make big
                                                               free form meringues. Place on the second baking sheet. Shape the other 1/3
         Cheesecake centre                                     with two dessert spoons to make slightly smaller meringues. Bake base and
         •  1 x 250g Ina Paarman’s Lemon Flavour Cheesecake Mix  individuals together in the oven.
         •  180ml cold tap water                              •  Bake at 140°C for 20 minutes, reduce temperature to 120°C, and dry the
         •  1 x 250g tub of fat-reduced cream cheese           meringues out for a further 1 hour, remove the smaller meringues after
         •  25ml fresh cream, well chilled                     40 minutes. Switch off the oven and leave the meringues and base to cool
          
                                                               down in the oven.
         Meringue mix                                          
         •  2 x 125g Ina Paarman’s Meringue Mix               To assemble
         •  6 extra-large eggs                                •  Place the flat base on a cake stand. Punch a hole in the bottom of the
         •  ± 3 drops pink food colouring                      yoghurt container to release the airlock, loosen the sides with a knife. Turn
          
                                                               the cheesecake out in the middle of the meringue base. Whip the cream and
         Presentation                                          use it as ‘glue’ to attach the meringues, fruit and flowers to the cheesecake.
         •  125ml fresh cream, berries, edible flowers and icing sugar for   •  Rough up the outside of the cheesecake and build a tower starting with big
           dusting                                             meringues and ending with smaller ones. Decorate with fruit and flowers
                                                               and dust with icing sugar. Can be assembled 6 – 8 hours before serving. 


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