麻豆社

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Dacquoise Meringue

6 egg whites

325g castor sugar

25g corn flour

1 teaspoon white vinegar

75g ground almonds

50g hazelnuts, roasted and ground

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Set oven to 110oc and line 2 baking sheets with parchment paper.

Whisk the egg whites in a scrupulously clean bowl with electric whisk to stiff peaks. Fold in the sugar in 3 increments. Sift in the corn flour and mix with the vinegar. Whisk for a minute then fold in the nuts.

Pipe or spoon onto the trays and bake for 1 hour. Turn off the oven and allow to cool.

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Diplomat Cream

250ml whole milk

3 egg yolks

50g castor sugar

15g corn flour

1 teaspoon vanilla extract

200ml double cream

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Scald the milk with the vanilla.

Whisk the egg yolks, sugar and corn flour together and pour over the hot milk.

Whisk and return to the pan and cook over a low heat, constantly, until the mixture coats the back of a spoon.

Pour into a clean bowl and cool with cling on the surface.

When cold, whip the cream to soft peaks and fold into the custard.

Pipe onto the cold meringues.

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Pear Cider Poached Rhubarb

250ml Pear cider

100g sugar

6 small stalks local rhubarb, washed and chopped into bite sized pieces

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Boil the cider and sugar to a syrup and add the rhubarb. Cover with parchment and simmer very gently until just cooked. Cool in the syrup.

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