A. Line a baking tray with silicone paper. Whisk the egg whites very stiffly. Add sugar a teaspoon at a time, whisking well after each addition.
B. Draw an 8-inch circle on silicone paper. Use half the meringue to fill circle and smooth it with a knife. Put spoonfuls of remaining mixture on to rest of paper in seven heats. drawing them up to a peak with the handle of a teaspoon. Bake meringues in a very cool oven for 2 hours or until crisp. Remove from oven and leave to cool on a wire tray.
C. Put chestnut purée in a bowl. In another bowl whip cream until it forms soft peaks. Fold cream into purée with sherry if used. Spread filling on to meringue base. Arrange small meringues on the top. Use the marrons glacé to decorate. Serves 4-6.
QUICK TIP Cooking meringues – it is far better to cook meringues on the slow side, just gently drying them out. (Use the coolest oven in a solid fuel cooker). Too hot an oven causes the sugar to weep out as a syrup, and also makes the meringues over-coloured.
1 envelope unflavored gelatin 1 ½ cups raspberry-flavored dietetic soda, divided 1 cup canned, sliced peaches, no sugar added, drained (reserve liquid) ½ teaspoon brandy extract 2 tablespoons lime or lemon juice ½ teaspoon raspberry extract
Sprinkle gelatin over ½ cup soda in saucepan to soften. Stir over very low heat until gelatin is dissolved. Add remaining soda, peach juice, and brandy extract. Pour mixture into a shallow bowl and refrigerate until firmly set. Dividing evenly, arrange peaches in two dessert dishes. Combine lime juice and raspberry extract; sprinkle over fruit. With a melon ball scoop or teaspoon, scoop out gelatin and divide evenly into each dish. Makes 2 servings.
1 medium peach 2 teaspoons lemon juice ½ cup blueberries ¼ cup orange-flavored dietetic soda
Cut peach in half; remove pit. Sprinkle fruit with lemon juice, and place halves in individual dessert dishes. Combine blueberries and orange soda in blender container; process at medium speed until fruit is puréed. Pour half of mixture over peach half. Chill at least 30 minutes. Makes 2 servings.
You will need 4 large, ripe bananas 1 cup orange juice 4 tablespoons butter ½ cup brown sugar 2 teaspoons cinnamon Optional: cream or whipped cream as a topping.
Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.