Frozen Meringue Creams

I've made meringues a few times recently, and here I've used them in a frozen dessert that is a bit like an ice cream. The original recipe calls for the cream-meringue mixture to be frozen in a ring mould (English spelling) and for strawberries to be piled in the middle, and, if done this way it does look quite spectacular. This time I used silicone pyramid moulds, which made good sized individual servings.

One of the best things about this dessert is that you can accompany it with almost any fruits or even a chocolate/caramel sauce. I bet roasted balsamic strawberries would be heavenly too! Try adding some berries to the meringue mixture before freezing, for a rippled effect. I've used Cointreau to add some flavour, but you could use brandy or orange juice if you prefer.

Frozen Meringue Creams
Adapted from The Best of Sainsbury's Desserts, now out of print

1 pint (568ml) double cream (heavy cream)
2 tablespoons Cointreau liqueur (or other flavouring - brandy/orange juice)
1 tablespoon icing sugar (powdered sugar)
4 oz (125g) meringues
Fruit of your choice to serve with - strawberries, raspberries etc.

Place the cream into a bowl with the icing sugar and Cointreau, whip until it stands in soft peaks.

Break the meringues into pieces and fold into the cream.

Spoon into individual moulds, or a 2½ pint (1.5 litre) ring mould lined with foil or cling film. If using silicone baking moulds, you don't need to line them, as once frozen, they pop out quite successfully. Cover with cling film and freeze for at least 6 hours or overnight.

Turn out onto serving dishes 20 minutes before serving and place in the fridge to soften slightly, or you can serve straight from the freezer if preferred. Serve with the fruit.

Printable Recipe



I've just noticed that this month's Sugar High Friday theme is meringue, so I am sending this to Melly at One Messy Kitchen. This event was created by Jennifer at The Domestic Goddess. You can see all the previous themes here.

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved. cherrapeno.blogspot.com

The view from Helvellyn

Striding Edge, leading to Helvellyn

I've been away with the family in the heart of the beautiful English Lake District. We spent our time walking, taking in the views and breathing the fresh mountain air.

The big hike was up Helvellyn, the third highest peak in England. It took most of the day and involved some strenuous (for me) climbing. To get to the peak, you have to tackle Striding Edge. It's not for the faint hearted as you must scramble along the ridge and do a sharp descent at the end, before the final rocky climb to the summit.


Looking back along Striding Edge


Ahhh, the view from the top!



Back to the food tomorrow.

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved. cherrapeno.blogspot.com

Waiter, there's something in my..... bagel chips!

At the moment, I am making bagels at least 2 or 3 times a week. I do tend to cheat and use the bread machine to knead the dough, but then I probably wouldn't make them that often if I didn't.

A few days ago, one of my boys wanted some mini bagels, but when they kept getting lost at the bottom of the toaster, I decided to turn them into bagel chips.

Some of the bagels were sliced from the top down and some were sliced horizontally, and the latter do look better - although they both taste the same. Simply brush with olive oil and sprinkle with herbs/spices/Parmesan cheese, before baking.


Sliced horizontally

Mini Bagel Chips

Half a dozen mini bagels, thinly sliced
Olive oil
Dried herbs of your choice, I used Italian seasoning flakes
Spices of your choice, I used paprika
Parmesan, finely grated
Salt and pepper to taste

Heat the oven to 180ºC.
Thinly slice the bagels and place on a baking sheet in a single layer.
Brush each slice with a little olive oil.
Sprinkle with your choice of seasonings and bake in the oven for 10-15 minutes until golden and crisp.

These are also good served with a dip.

(Printable Recipe)


Cut on the vertical - not so good looking!



This is my entry into this month's Waiter, There's Something In My.... being hosted by Johanna of The Passionate Cook. The theme is picnic fare, and although it's easy just to throw in a couple of bags of crisps (chips) for the kids, these are a little different and very moreish!

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved. cherrapeno.blogspot.com

Little Pecan Frangipane Tarts

I am so glad that there are food bloggers, all around the world, who are willing to share their fabulous recipes and expertise. After surfing my way around the blogs, I go to bed dreaming of pastries, cakes and desserts!

One site I like to visit is Cannelle Et Vanille, a mouthwatering food blog by a gifted Spanish pastry chef, Aran. I saw her mini peach and pistachio frangipane tarts and, for once, I thought - I could make those - they not only look beautiful, they seem fairly easy too.

So here is my version of the tarts. I only murdered your recipe a little Aran, replacing the pistachios in the frangipane with roasted pecans, and I used lemon zest in the Sable Breton.
The verdict? Crisp bottom, soft melting frangipane and absolutely delicious with the mascarpone cream and summer fruits.

Thanks Aran!



This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved. cherrapeno.blogspot.com