Brown Sugar Meringues With Egg Nog Parfait And Orange Compote
Brown sugar gives the meringues a caramel taste, which takes the edge off their sweetness and forms a very good partnership with the fresh taste of the orange compote and the smooth texture of the parfait. The meringues could more simply be sandwiched together with whipped cream flavoured with Cointreau.
INGREDIENTS:
4 ORANGES
APPROXIMATELY 5 MM/1/4 IN
SLICE FRESH ROOT GINGER,
PEELED AND CUT INTO FINE STRIPS
2 TBSP WHISKY LIQUEUR
15 G/4 OZ CASTER SUGAR
150 ML/5 FL OZ WATER
JUICE OF 1 LEMON
EGG NOG PARFAIT:
2 EGG YOLKS, SIZE 3
70 G/21/2 OZ CASTER SUGAR
1/4-1/2 TSP FR ESHLY GRATED NUTMEG
VERY SMALL PINCH OF
GROUND CLOVES
55 MI12 FL OZ PALE CREAM SHERRY
300 ML/10 FL OZ DOUBLE CREAM, LIGIITLY WHIPPED MERINGUES:
2 EGG WHITES, SIZE 3
85 G/3 OZ. LIGHT
MUSCOVADO SUGAR
25 G/1 OZ CASTER SUGAR
DIRECTIONS:
To make the egg nog parfait, whisk together the egg yolks, sugar, spices and sherry in a medium-sized heatproof bowl placed over a saucepan of hot water until pale and thick enough to support a trail of mixture when the beaters are withdrawn. Remove from the heat and continue to whisk until the mixture is cold. "Using a large metal spoon, gently fold in the cream. Spoon into a shallow freezer-proof container, cover, chill, then freeze until firm.
To make the compote, cut a slice from each end of each orange then stand one fruit upright. on a flat plate, to catch any juice. Then, using a flexible, sharp knife and working around the orange, cut down to remove both the peel and the pith. Repeat with the remaining oranges. Slice the oranges crosswise and put the slices in a serving bowl with any orange juice collected on the plate, the ginger and liqueur.
Scrape the pith from the orange peel, then cut the peel into strips. Put the strips into a small saucepan, cover well with water and bring to the boil for a couple of minutes. Drain and repeat the process; this will remove some of the bitterness from the peel. Cover with water again and simmer for 25-30 minutes until just tender. Drain the peel.
In a small saucepan, dissolve the sugar in the water. Add the strips of orange peel
and simmer for 2-3 minutes until the peel begins to look glazed and candied. Add the lemon juice then pour the strips and syrup over the orange slices. Cover and place in the refrigerator for several hours.
To make the meringues, set the oven to 110°C/225°F/Gas 1/2. Line 1 or 2 baking trays, depending on size, with non-stick baking parchment, or greaseproof paper and brush lightly with flavourless vegetable oil.
In a clean, dry bowl, whisk the egg whites until stiff but not dry, then gradually whisk in the sugars, whisking well after each addition, until the mixture is stiff and shiny.
Place dessertspoonfuls of the meringue a little distance away from each other on the baking trays and bake for about 2 hours until crisp and dry enough to remove easily from the paper. Carefully remove from the paper and place the meringues on a wire rack.
Transfer the egg nog parfait to the refrigerator about. 30 minutes before serving. Sandwich the meringues with some of the parfait then serve with the compote. Any remaining parfait can be served separately, or eaten on some other occasion.
