Swiss Meringue
Ingredients
Egg Whites 4 each
Icing Sugar 300 g
Method
1. Combine the egg whites and icing sugar in a mixing bowl
2. Stand the bottom of the bowl in a bain-marie set over direct heat
3. Beat the mixture continuously until it reaches a temperature about 40 degrees Celsius
4. Remove bowl from heat and keep beating until cold
5. Pre-heat oven to 120 degrees Celsius
6. Spoon mixture onto baking parchment or using piping bag
7. Lower oven temperature to 100 degrees Celsius. Bake for 1h45m
8. They are ready when both the top and bottom are dry
Chef Tips
Can use alternative recipes like French or Italian meringue.
When adding icing sugar to egg whites first beat egg whites till bubbles form then blend in icing sugar.
Crème Brulee
Ingredients
Heavy cream 1 L
Vanilla essence 10 ml
Castor sugar 120 g
Egg yolks 10 each
Method
1. Heat cream and vanilla until bubbles appear alongside pan
2. Whisk sugar and egg yolks
3. Slowly pour cream into yolk mixture whisk until combined
4. Strain mixture through sieve
5. Preheat oven to 160 degrees Celsius
6. Pour custard into ramekins
7. Place ramekins into baking dish half filled with water
8. Bake 45-50 minutes until just set
9. Remove ramekins from baking tray and refrigerate for 4 hours
10. Sprinkle with sugar and caramelize
Chef Tips
Caramelize sugar using a blowtorch or salamander.
Can use any type of sugar (brown is best)
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