serves
6-8
prep
20 minutes
cook
30 minutes
difficulty
Mid
serves
6-8
people
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 4 egg whites
- pinch salt
- 200 g caster sugar
- 1–2½ tsp liquorice powder (see Note)
- ½ tsp black food colouring (optional)
- 500 ml double cream
- 225 g chocolate (70 per cent cocoa solids), 200g chopped, 25g for shavings
- 150 g fresh raspberries
- 100 g fresh redcurrants
Instructions
Heat the oven to 100°C/gas ¼. Line a baking sheet with baking parchment.
Place the egg whites and salt in a large metal bowl and, using an electric whisk, begin whisking on medium speed. When you reach soft floppy peak stage, add a third of the sugar and the liquorice powder. Keep whisking, and when incorporated add another third, then the final third, and bring together to a fairly stiff glossy mixture. If using food colouring, stir through to give a marble effect.
Dollop the mixture into piles on the lined baking sheet. Bake for about 1½ to 2 hours or until dry and crisp. Remove and cool. Store in an airtight tin if not using immediately.
Make a ganache. Scald 200ml of the double cream in a pan (bring just to the boil then take immediately off the heat) and pour it over the chopped chocolate in a bowl. Stir until the cream has melted. Allow to cool to room temperature; do not refrigerate. When you are ready to serve, use a balloon whisk or electric beater to incorporate the remaining cream into the ganache. It tends to stiffen when left to stand, so make last minute for a light mousse-like texture.
To serve, dollop the chocolate cream along the centre of a large oval platter. Break up the meringues and scatter them over the top, along with the raspberries and redcurrants.
Finish with chocolate shavings.
Note
• Liquorice powder is available from specialist retailers. If you love liquorice, go for 2½ teaspoons of the liquorice powder. If you are unsure, go for a more conservative entry-level single teaspoon.
Recipe and image from by Rick Stein (BBC Books, hb, $55). Photography by James Murphy. Read our Q & A with Rick and more recipes from the book .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
