I created this pudding myself, the main focus being to try out all my new pudding equipment tools I got for my birthday. My family and I have just returned from a holiday in Mauritius which gave me some beautiful and elegant pudding ideas to try out! This is a fun and uplifting pudding but the main desire comes from the high quality presentation, I hope you enjoy…
Ingredients serves 4:
1 1/2 bars of galaxy chocolate
Raspberries
Blueberries
Strawberries
150ml double cream
ground hazelnuts
ground almonds
ground walnuts
2 large eggs
1tsp white wine vinegar
1 1/2tsp cornflour
125g caster sugar
*long cylinder ice tray mould*
Method:
Firstly begin by making the meringue, line a circular cake tin (diameter 19) with baking paper and whip the egg whites until peaks are formed, gradually add the sugar, vinegar and cornflour. Then spread the mixture equally into the tin and cook in the oven at 150 Degrees Celsius Fan for approximately 30 minutes. While doing this get an ice tray with long cylinder moulds and fill 4 with blueberries and raspberries. Melt 3/4 of a bar of chocolate and once melted add all the ground nuts to create a praline mix and cover the fruit with it, adding a dash of coconut, and leave in the freezer for as long as possible. Then leave the meringue to cool and get a mini flower cutter and make 12 flowers, whip some cream to spoon on top of each meringue and cut some fruit to go on top at the end. Blend some raspberries adding a dash of sugar to make a simple coolie and out it in a baking syringe.
For the presentation follow the image above (from left to right) create a brush stroke chocolate line simply with melted chocolate, with three mini meringues with cream and fruit sitting on top of the chocolate stroke. Delicately drop out mini raspberry coolie balls from the syringe. Pop out the praline fruit bars, chop up and finally grate some chocolate into a heart cookie cutter leave the remaining shape. ATE UP AND ENJOY!
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