Text 34091, 82 rader
Skriven 2015-12-08 06:19:46 av Dave Drum (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: Re: pudding  was: Five 869
==================================
 * Originally in: Home Cooking

-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Title: Egg Whites Pudding *
 DD> Categories: Five, Desserts, Puddings, Eggs
 DD> Yield: 2 Servings
 DD> 7 lg Egg whites
 DD> 125 g  Sugar
 DD> Cream of tartar
 NB>   (snip)
 DD> TOPPINGS: creme anglaise, coconut cream, apricot compote
 DD> NOTE: This light dessert can be served cold or at room
 DD> temperature.
 DD> * This seems more a meringue than a pudding - UDD
 DD> From: http://www.recipesource.com

 NB> Perhaps it's the British use of the word pudding to be a dessert... any
 NB> sort of dessert...

Maybe - or it's a Brit regionalism, which I suspect is closer to the truth. 
BBC's Good Food Magazine/app says .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ultimate Meringue
 Categories: Five, Desserts
      Yield: 16 servings

      4 lg Egg whites; room temp
    115 g  caster sugar
    115 g  icing sugar

  Preheat the oven to 100oC/212oF (fan) 110oC/230oF
  (conventional) Gas mark 1/4. 

  Line 2 baking sheets with Bake-O-Glide non-stick liner or
  parchment paper (meringue can stick on greaseproof paper
  and foil).

  Tip the 4 large egg whites into a large clean mixing bowl
  (not plastic). Beat them on medium speed with an electric
  hand whisk until the mixture resembles a fluffy cloud and
  stands up in stiff peaks when the blades are lifted.

  Now turn the speed up and start to add 115g caster sugar,
  a dessertspoonful at a time. Continue beating for 3-4
  seconds between each addition. Itâ€Ös important to add the
  sugar slowly at this stage as it helps prevent the
  meringue from weeping later. However, donâ€Öt over-beat.
  When ready, the mixture should be thick and glossy.

  Sift one third of the 115g icing sugar over the mixture,
  then gently fold it in with a big metal spoon or rubber
  spatula. Continue to sift and fold in the remaining icing
  sugar a third at a time. Again, donâ€Öt over-mix. The
  mixture should now look smooth and billowy, almost like a
  snow drift.

  Scoop up a heaped dessertspoonful of the mixture. Using
  another dessertspoon, ease it on to the baking sheet to
  make an oval shape (pic 3). Or just drop them in rough
  rounds, if you prefer. Bake for 1 1/2-1 3/4 hours in a fan
  oven, 1 1/4 hours in a conventional or gas oven, until the
  meringues sound crisp when tapped underneath and are a
  pale coffee colour. Leave to cool on the trays or a
  cooling rack. (The meringues will now keep in an airtight
  tin for up to 2 weeks, or frozen for a month.) Serve two
  meringues sandwiched together with a generous dollop of
  softly whipped double cream.

  Recipe from Good Food magazine, June 2003

  RECIPE FROM: http://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM

... England and America are two countries separated by a common language - GBS
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)