WE LOVE… APRICOT ROULADE pg42 // BAKED ALASKA pg44 // PROFITEROLES pg46
For the cherry & rose meringues, see page 43
Apricot meringue roulade
SERVES 6
5 large free-range egg whites
275g (9oz) caster sugar, plus extra for rolling
50g (2oz) flaked almonds icing sugar, to dust
For the filling
300ml (10fl oz) double cream
4-5 tbsp Bonne Maman Apricot Compote
1 Preheat the oven to 220°C/Gas Mark 7 and line a large baking tray with non-stick baking parchment.
2 Place the egg whites in a greasefree, clean bowl and, using a handheld electric whisk, beat to stiff peaks. Add the sugar very slowly with the electric whisk running at full speed until the meringue is stiff and shiny. This will take a good 5 minutes. Spread the meringue mixture onto the prepared baking tray and level out. Sprinkle with the flaked almonds.
3 Bake in the centre of the oven for 10 minutes. Reduce the termperature to 170°C/Gas Mark 3 for about 15 minutes until firm on top but still soft and mallowy beneath.
4 Remove the meringue from the sheet and allow to cool. Turn out onto a clean sugared tea towel and remove the parchment paper.
5 To make the filling, whip the cream to soft peaks and spread onto the meringue. Lightly spread over the compote and roll up along the longest edge using the tea towel to form the roulade. Chill before serving dusted with icing sugar.
Cook’s tip: For a lower fat alternative, whip a 150ml (5fl oz) carton of double cream until it just holds its shape, then fold in 150ml (5fl oz) low-fat Greek yoghurt and continue as above.
By Bonne Maman (www.bonnemaman.co.uk)
Apple crumble
SERVES 4
75g (2¾oz) Yorkshire Wensleydale, finely crumbled
6 Cox’s apples, peeled, cored and chopped
75g (2¾oz) porridge oats
150g (5½oz) plain flour
90g (3¼oz) unsalted butter
30g (1oz) sultanas
¼ tsp cinnamon
70g (2½oz) light muscovado sugar custard or crème fraiche, to serve
Preheat the
