Italian Meringue With Fruit And Chantilly Cream Recipe
I made this Italian Meringue With Fruit And Chantilly Cream last weekend when I had some unexpected guests-visit; believe me, it was dead simple and was a great hit too. In fact, the blend of fruits and meringue gives out a delightful combination, which is sure to make a bland meal go ravishing and unforgettable!
Ingredients
| 1 recipe Basic Italian Meringue | ||
| 1 recipe Basic Confectioners' Custard | ||
| Pears | 2 | |
| Peaches | 2 | |
| Apricots | 3 | |
| 3 canned pineapple slices | ||
| Red Currant Jelly Glaze | ||
| Chopped pistachio nuts | ||
| Currant jelly | ||
| 1 recipe Basic Chantilly Cream | ||
Directions
Cut 9-inch circle of waxed paper; spread enough meringue over circle to make 3/4 inch deep layer.
Let stand at room temperature until top is set.
Place remaining meringue in pastry bag with medium-size star tube affixed; pipe border around edge of circle.
Make peak for center by holding tube in vertical position over waxed paper; pipe remaining meringue, pulling tube up as meringue is piped.
Let peak dry at room temperature.
Remove waxed paper from dried meringue shell; place on serving plate.
Cover bottom of circle with custard; chill.
Peel pears; cut in half; remove cores.
Peel peaches and apricots; cut in half; remove seeds.
Arrange fruits as shown in illustration.
Brush pear halves with glaze; sprinkle with pistachio nuts.
Fill center of pineapple stack with currant jelly; place meringue peak on top.
Place chantilly cream in pastry bag with medium-size star tube affixed; pipe rosettes around edge of custard inside meringue border and between fruits.
Let stand at room temperature until top is set.
Place remaining meringue in pastry bag with medium-size star tube affixed; pipe border around edge of circle.
Make peak for center by holding tube in vertical position over waxed paper; pipe remaining meringue, pulling tube up as meringue is piped.
Let peak dry at room temperature.
Remove waxed paper from dried meringue shell; place on serving plate.
Cover bottom of circle with custard; chill.
Peel pears; cut in half; remove cores.
Peel peaches and apricots; cut in half; remove seeds.
Arrange fruits as shown in illustration.
Brush pear halves with glaze; sprinkle with pistachio nuts.
Fill center of pineapple stack with currant jelly; place meringue peak on top.
Place chantilly cream in pastry bag with medium-size star tube affixed; pipe rosettes around edge of custard inside meringue border and between fruits.
Chef
