Chocolate meringue, diplomat cream, banana, and chocolate sauce come together to give you this exquisite-tasting Banana Meringue Glory - or as I like to call it, the Banana Mess!
How to make this delightful dessert:-
You will need 1 large banana, and to follow these 5 steps:
1) Make chocolate meringue
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2 eggs
Cream of tartar - 1/2 teaspoon (optional)
Granulated sugar - 1/4 cup (50 grams)
2 to 3 teaspoons of cocoa powder
Preheat your oven to 230F (fan 190F), 110C (fan 90C), gas 1/4.
Separate 2 eggs.
Whisk the whites with 1/2 teaspoon cream of tartar (optional) until stiff peaks form.
Gradually whisk in the sugar and then the cocoa powder (sieved).
Spoon small portions onto parchment paper on a baking tray - they don't need to look pretty.
Bake for 2 hours and then turn off the heat and leave them in the oven for a few hours to go really crispy (overnight is ideal if you have the time).
2) While the meringues bake, make creme patissiere (pastry custard.)
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Use the 2 egg yolks separated in your meringue step above
Cornstarch - 2 tablespoons (25 grams)
Milk - 1 cup (225 ml)
Granulated sugar - 1/4 cup (50 grams)
Vanilla extract - 1 teaspoon
Whisk the sugar and egg yolks together.
In a separate bowl, add a little of the milk to the cornstarch and mix to a smooth paste.
Whisk the cornstarch mixture into the egg and sugar mixture.
Add the vanilla extract.
Gradually whisk in the remaining milk from your measured amount.
Pour into a saucepan, heat slowly on medium heat until thick, whisking constantly.
Transfer your custard to a bowl, cover with clingfilm touching the surface, and place in a refrigerator to chill for the whole time that your meringue is baking and cooling.
3) Make a simple chocolate sauce (again while the meringues are baking/cooling)
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Cocoa powder - 1/4 cup (30 grams)
Granulated sugar - 1/4 cup (50 grams)
Butter - 1/3 ounce (10 grams)
Water - 3.5 fluid ounces (100 ml)
A pinch of salt
Put the sugar into a saucepan, sieve in the cocoa powder and stir them together.
Whisk in the water, put on the hob, and bring to the boil.
Remove from the heat and whisk in the butter until it melts.
Transfer to a container with a lid and put it in the fridge with your cooling custard.
4) Once the meringues are ready, make your diplomat cream
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Whipping cream - 1 cup (225 ml)
Granulated sugar - 1/4 cup (50 grams)
The pastry custard you made in step 2.
Whisk the cream and sugar to stiff peaks.
Whisk the pastry custard to loosen it and then whisk it into the whipped cream.
5) Create your Banana Meringue Glories when you are ready to serve them
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Peel and slice the banana.
Chop/smash up the meringues into small pieces.
Take 3 tall dessert glasses and add a layer of diplomat cream, a layer of banana, a drizzle of chocolate sauce, and a layer of meringue.
Repeat until the glasses are full.
Finally, top with cream and chocolate sauce.
Note:
These really are best served immediately before the meringue loses its crispiness.
Негізгі бет Тәжірибелік нұсқаулар және стиль Chocolate, Meringue, Banana & Custard - The Banana Eton Mess
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