12
Method:
1Melt the chocolate in a large bowl over a pan of hot water (make
sure the bowl does not touch the water and do not stir the
chocolate whilst melting).
2Remove the bowl and set aside to cool slightly.
3Put the egg whites in the Mixing Bowl with the Whisks and Bowl
Scraper and fit the Bowl Cover. Whisk on setting 5 until stiff (about
2 minutes 15 seconds).
4Add the egg yolks to the chocolate then fold in the egg whites with
a tablespoon until well incorporated. Set aside for 10 minutes.
5Put the cream into the cleaned Mixing Bowl with the Whisks and
Bowl Scraper and fit the Bowl Cover. Whisk on setting 5 until just
holding its shape without being stiff (about 1 minute 15 seconds).
6Fold half the cream into the chocolate mixture then put a layer of
mixture into each of the ramekins. Follow with a layer of cream and
finish with another layer of the chocolate mixture.
7Leave to set in the refrigerator for about an hour or until ready to
serve.
Ingredients:
•180g plain chocolate
•4 medium eggs, separated
•450ml whipping cream
Chocolate Cloud
Preparation time: 40 minutes plus refrigeration
Serves: 4-6
Recipes - Whisks
Miscellaneous
300ml double cream, softly whipped: speed 5, 1 minute 15 seconds
600ml double cream, softly whipped: speed 5, 1 minute 15 seconds
300ml whipping cream, softly whipped: speed 5, 1 minute 30 seconds
450ml whipping cream, softly whipped: speed 5, 1 minute 15 seconds
600ml whipping cream, softly whipped: speed 5, 1 minute 45 seconds
4 egg whites (125ml), minimum quantity, stiff peaks: 2 minutes 15 seconds
12 egg whites, maximum quantity, stiff peaks: speed 5, 2 minutes 30 seconds
Method:
1Line two baking trays with non-stick baking paper and preheat the
fan oven to 150°C / Gas Mark 2.
2Put the egg whites in the Mixing Bowl, fit the Whisks, Bowl Scraper
and Bowl Cover and whisk on speed 5 until stiff (about 2 minutes).
3Add the caster sugar 1 tbsp at a time over the next 3 minutes while
the Whisks are running.
4Place rounded dessert spoons of the meringue in rows on the
baking trays and bake for 15 minutes, then reduce the temperature
to 110°C / Gas Mark 1 for 2½ - 3 hours.
5Turn the oven off leaving the meringues inside to dry out overnight.
6Fill with whipped cream or use as a base for desserts such as Eton
Mess.
Note: The meringues store well in an airtight tin.
Ingredients:
•200ml egg whites
•240g caster sugar
Meringues (makes 16)
Preparation time: 10 minutes
Cooking Time: 3 hours plus drying overnight
