Sunday I cycled 22 kms so I feel like I have followed up on my exercise programme!!
Nigel arrives on Tuesday, so I decided that I had better be a bit more energetic in the kitchen. The following recipe I was given by David and Florence, in French, but here it is translated and the end result was excellent. Very easy.
Chocolate Dessert Cream
Preparation = 20 mins
Cooking time = 20 mins
¾ litre of milk
50 g sugar
200 g cooking milk chocolate
3 table spoons of cornflower
2 egg yolks (remaining egg whites see below)
Dissolve the chocolate in a bain marie with little hot milk.
Add the sugar. Stir well until dissolved.
Mix in a bowl the egg yolks and the cornflower.(You may need a little milk as well)
Add the milk/chocolate mixture and heat.
Mix the remainder of the milk in slowly.
Keep stirring on low heat until the 1st bubble and mixture has thickened.
Pour into 6 bowls or ramequins.
N.B. I found the Bain Marie far too slow! I am not a patient person! It was much easier and far quicker to use the heat diffuser. The end result was a thick chocolate cream and it was delicious.
As I had two egg whites I just doubled up this recipe.
1 egg white
1 cup caster sugar
2 tablespoons boiling water
1 teasp vanilla essence
1 tablesp white vinegar
1 teasp baking powder
Beat egg white until stiff. Add sugar and beat well. Add water, vinegar and vanilla to meringue mixture and beat until it holds peaks. Add baking powder and beat lightly till well mixed in. Cover baking tray with wax paper, place spoonfuls of the meringue mixture well apart on the paper. Bake at 120C (250F) for 1 hour, turn down to 80C for further hour then turn off and leave until oven is cool for a further hour.
The Chocolate Dessert Cream and the Meringues go very well together.