Quote:
Originally Posted by montsnmags
Thanks, but can you wait until I'm down the road at the shops before reminding me? 
They're a bit of a kids' food, unless you're doing something else with them (normally you'd sprinkle hundreds-and-thousands on them for the kids), but they're also nice if lightly crushed and stirred through icecream. With tonight's raspberry icecream (I use one punnet of raspberries and caster sugar to make the raspberry syrup that's added to the crème anglaise base, and one punnet roughly chopped for texture) I'll lightly fold through the meringues just before serving.
A slightly easier variation than icecream is to use them to make any kind of variation of Eton Mess (strawberries are traditional, but I've seen it or had it with mango, peaches or rhubarb) and put that in the top half of individual panna cotta set in brandy balloons (I like the Eton Mess if the cream is whipped with a bit of icing sugar and vanilla essence, as some do with pavlova).
Cheers,
Marc |
Marc, I'm sure it's divine, but what are "hundreds-and-thousands" ?