Smashed Liquorice Meringues with Berries and Chocolate Cream - Chef Recipe by Rick Stein
Smashed Liquorice Meringues with Berries and Chocolate Cream - Chef Recipe by Rick Stein

Smashed Liquorice Meringues with Berries and Chocolate Cream - Chef Recipe by Rick Stein


Ingredients

"This is a very Icelandic combination; they love liquorice and chocolate. 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." ~ Rick Stein.

4 egg whites
Pinch salt
200 g caster sugar
1–2 1/2 tsp liquorice powder
1/2 tsp black food colouring (optional)
500 ml double cream
225 g chocolate (70 per cent cocoa solids), 200 g chopped, 25 g for shavings
150 g fresh raspberries
100 g fresh redcurrants

Method

Heat the oven to 100°C/gas 1/4. 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.

Credits: Extract from Rick Stein's Long Weekends by Rick Stein, photography by James Murphy, published by BBC Books on 17 October 2016, RRP $55.

Photo Credits: Extract from Rick Stein's Long Weekends by Rick Stein, photography by James Murphy, published by BBC Books on 17 October 2016, RRP $55.


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