Friday, October 31, 2008
My favourite quickie dessert
I'm about to divulge a recipe for a dessert that always wins praise. I kid you not - each and every time it has featured on the French Fancy 'come to dinner' invite, there has always been at least one person who has asked - nay, begged - for the recipe. It is quick and foolproof.
I don't weigh and measure, I'm one of those cooks that chucks in a bit of this and a dollop of that, not for me 3ml of ambrosia etc, and this recipe reflects my method.
Line a 20cm tin with greasproof paper.
Cut a Madeira* style cake (in France I use the long quatre quart cake) into thinnish slices and place in bottom of tin (no gaps now).
Into a bowl break loads of meringue nests into big crumbs (I use about 10 but I have used 6 and I have used 12 - it still works)
Add a biggish tub of creme fraiche and a jar of lemon curd to the meringue crumbs and fold it all together (don't over-mix or you won't get yellow streaks from the lemon curd)
Put the mix on top of the cake, level off and place in freezer for (at least) 4 hours.
Remove from tin and leave to thaw at room temp for about 30mins before eating.You can decorate it with berries or mint leaves (I love to eat mint leaves).
Now wasn't this more useful than another fact about the French Revolution?
*I've used crumbled biscuits as the base and that works a treat as well.