soet – My Whisk and I

10 shortbread biscuits
360g tin caramel treat
100g dark chocolate, chopped
150ml double cream

Place the biscuits in a plastic bag and smash them with a rolling pin until you have crumbs.
Scoop a large heaped dessert spoon of crumbs into 6 ramekins/glasses and give it a shake to level out. Set aside.
Scoop the caramel out of the tin into a mixing bowl. Stir/beat by hand until softened.
Now scoop a spoonful of caramel onto the biscuit crumb and level it out slightly with the back of a teaspoon. Set aside.
Place the chocolate and cream in a heatproof bowl set over a saucepan with simmering water.
Stir until the chocolate has melted completely.
Remove the bowl from the heat and set aside for 20 minutes, stirring every now and then.
Beat the cream and chocolate with electric beaters for about 4 minutes – it has to become airy and thick.
Divide the mixture between the ramekins and refrigerate for 2 hours.
Take the cheat pot from the refrigerator about 20 minutes before serving.

This dessert may be prepared two days in advance.

3 egg whites
190ml caster sugar
7,5ml vanilla
2 x 80g chocolate bars
150g nuts, chopped

Preheat your oven to 120℃ and line two baking sheets with baking paper.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Whisk the whites to soft peaks.
Turn the mixer to high and start adding the sugar one tablespoon at a time and waiting for the sugar to be incorporated before adding the next spoonful.
Whisk for 5 minutes or until you have a very stiff, glossy mixture.
Drizzle over the vanilla and fold in with a spatula.
Spoon the meringue mixture into a piping bag fitted with a 1cm nozzle.
Pipe dollops of the meringue, spread about 4cm apart, on the two prepared baking trays.
Bake in the oven for 1 hour 15 minutes. Turn the oven off but do not open the door for an hour.
Remove the meringues and allow to cool completely.
Break up the chocolate and melt in a heatproof bowl set over a saucepan of simmering water.
Dip a meringue in the chocolate and then roll it in the chopped nuts.
Set aside for the chocolate to cool down and set.

Tag: soet

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