This nutty meringue dish offers the perfect combination of sweet fruits and creamy sauce
Ingredients
- For the meringue
- 4 large eggs
- 100 g3½ oz caster sugar
- 80 g2¾ oz icing sugar, sieved
- 9 g¼ oz ground hazelnuts
- 1 tsp plain flour
For the creme patisserie:
- 350 ml12¼ fl oz full fat milk
- Seeds from 1 vanilla pod
- 100 g3½ oz caster sugar
- 40 g1½ oz plain flour
- 50 ml1¾ fl oz double cream
For the coulis:
- 50 g1¾ oz caster sugar
- 50 ml1¾ fl oz water
- 250 g8¾ oz blackcurrants
- Juice of 1/2 lemon
To garnish:
- 60 g2 oz toasted hazelnuts, roughly chopped
- Blackcurrants, redcurrants, white currants, raspberries, etc.
- Mint sprigs
Method: How to make Hazelnut meringue Japonais with creme patissiere and blackcurrant coulis
First make the meringue. Preheat the oven to 150C (300F/ Gas Mark 2). Crack the egg whites into a large bowl and save the yolks for the crème patisserie.
Whisk the whites to a soft peak (being careful not to over-whip). Add the caster sugar and continue to whisk until firm and glossy.
Then add the icing sugar and whisk for 30 seconds before folding in the ground hazelnuts and flour.
Use a pencil to draw 12 x 5cm wide rings (use a pastry cutter as a template) on a sheet of greaseproof paper and place it upside down on a baking tray.
Spoon the meringue mixture into a piping bag fitted with a ¼ inch/ 5mm plain nozzle and pipe around the pencilled circles and continuing to fill right in to the centre.
Bake in the oven for about 50 minutes, turning the tray around half way through. Remove from the oven and allow to cool.
Whilst it is baking make the creme patisserie: pour the milk into a medium saucepan with the vanilla seeds and pod, bring slowly to the boil and remove from the heat.
Meanwhile, place the saved egg yolks, the caster sugar and flour in a large bowl and whisk until pale. Slowly strain the warmed milk through a sieve (discarding the vanilla pod) into the egg mixture whisking continuously.
Pour the mixture back into the saucepan and over a low heat, bring to the simmer stirring all the time. Continue to simmer gently and to stir until thickened.
Transfer the creme patisserie to a bowl and cover the top with a piece of cling film, leave to cool and refrigerate until ready to use. Then, whip the double cream until just firm and fold into the cold creme patisserie.
In the meantime, make the blackcurrant coulis: bring the sugar and water to the boil in a small pan, stirring throughout. Reduce to simmer for 2 minutes and then leave to cool completely.
Blitz the cooled syrup with the blackcurrants and lemon juice in a blender until smooth. Pass through a fine sieve and reserve.
To assemble, place a meringue disc on each serving plate and pipe a little creme patisserie on top. Arrange a few berries on the creme patisserie before topping with another meringue disc.
Pipe a little more creme patisserie on and top with a third and final disc of meringue. Sprinkle the chopped hazelnuts over and garnish with mint. Drizzle the blackcurrant coulis around and serve.
