1. Preheat the oven to 200°C fan.
  2. Start making the filling. Place the honey, vanilla seeds and pods, bay leaf, cinnamon stick, ground cinnamon, and salt in a large oven-safe sauté pan over medium heat.
  3. Bring to a boil and cook, stirring frequently, until the honey turns a deep brown, 5 to 6 minutes (don't be afraid to hold it to the edges; it should be very dark).
  4. Turn off the heat, add the orange juice and stir. Gently pour 65g of the burnt honey into a heatproof bowl. Remove the bay leaf and vanilla pod and add to the bowl.
  5. Stir the apples and olive oil in a sauté pan with the remaining burnt honey, then transfer to the oven and bake for 20 minutes, stirring halfway through, until the apples are soft and caramelized but still retain their shape.
  6. Set aside until completely cool. Remove the cinnamon sticks and add them to the bowl of reserved burnt honey. Leave the oven on.
  7. Make a low road. Line a large 40cm x 30cm baking tray with baking paper.
  8. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 1 minute until soft peaks form.
  9. Place both sugars in a bowl, add them to the mixer one tablespoon at a time, and continue beating on high speed for 5 minutes until you have a thick, glossy meringue.
  10. Reduce speed to low and add vanilla paste, cinnamon, vinegar, and cornflour. Turn speed to medium and beat for 1 minute to mix thoroughly.
  11. Scoop the meringue into the prepared vat with a spoon and use a spatula to spread it evenly to about 35cm x 25cm.
  12. Transfer to the oven and immediately reduce the heat to 180C fan. Bake for 30 to 32 minutes, until meringue is crispy and lightly browned on top. Degas and set aside to cool completely.

for cream

  1. Meanwhile, prepare the cream by combining the whipped cream, powdered sugar, and mascarpone in the clean bowl of a stand mixer fitted with the whisk attachment.
  2. Beat on medium speed until soft peaks form, 1 to 2 minutes. Add orange zest and mix.
  3. Place a clean tea towel over the cooled meringue and immediately invert the whole thing onto your work surface.
  4. Lift the can and peel off the lining. Spread three-quarters of the cream evenly over the meringue.
  5. Spread the charred honey apples evenly on top (reserve the liquid from the apples for another use).
  6. Starting with the longest side closest to you, and using a tea towel as a backup, roll up the meringue over and over until the edges come together and form a log.
  7. Gently pull away the tea towel while rolling and slide the meringue, seam side down, onto a long tray or platter.
  8. Use a serrated knife to cut 2 cm from the sides to create a clean edge (nibble if you like). Chill and harden in the refrigerator. Let stand for at least 30 minutes (or up to 3 hours if done early).
  9. To serve, spoon the remaining cream down the length of the roulade. Artfully top with a bay leaf, half a vanilla pod, and a cinnamon stick. Pour in the reserved burnt honey syrup and sprinkle with additional zest.

Read now: Lazy Saturday Recipes: Easy Pizza Dough in 10 Minutes



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  • 250g Egg white (from 6 from a large egg or carton of egg whites)
  • cream

    1. Preheat the oven to 200°C fan.
    2. Start making the filling. Place the honey, vanilla seeds and pods, bay leaf, cinnamon stick, ground cinnamon, and salt in a large oven-safe sauté pan over medium heat.
    3. Bring to a boil and cook, stirring frequently, until the honey turns a deep brown, 5 to 6 minutes (don't be afraid to hold it to the edges; it should be very dark).
    4. Turn off the heat, add the orange juice and stir. Gently pour 65g of the burnt honey into a heatproof bowl. Remove the bay leaf and vanilla pod and add to the bowl.
    5. Stir the apples and olive oil in a sauté pan with the remaining burnt honey, then transfer to the oven and bake for 20 minutes, stirring halfway through, until the apples are soft and caramelized but still retain their shape.
    6. Set aside until completely cool. Remove the cinnamon sticks and add them to the bowl of reserved burnt honey. Leave the oven on.
    7. Make a low road. Line a large 40cm x 30cm baking tray with baking paper.
    8. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 1 minute until soft peaks form.
    9. Place both sugars in a bowl, add them to the mixer one tablespoon at a time, and continue beating on high speed for 5 minutes until you have a thick, glossy meringue.
    10. Reduce speed to low and add vanilla paste, cinnamon, vinegar, and cornflour. Turn speed to medium and beat for 1 minute to mix thoroughly.
    11. Scoop the meringue into the prepared vat with a spoon and use a spatula to spread it evenly to about 35cm x 25cm.
    12. Transfer to the oven and immediately reduce the heat to 180C fan. Bake for 30 to 32 minutes, until meringue is crispy and lightly browned on top. Degas and set aside to cool completely.

    for cream

    1. Meanwhile, prepare the cream by combining the whipped cream, powdered sugar, and mascarpone in the clean bowl of a stand mixer fitted with the whisk attachment.
    2. Beat on medium speed until soft peaks form, 1 to 2 minutes. Add orange zest and mix.
    3. Place a clean tea towel over the cooled meringue and immediately invert the whole thing onto your work surface.
    4. Lift the can and peel off the lining. Spread three-quarters of the cream evenly over the meringue.
    5. Spread the charred honey apples evenly on top (reserve the liquid from the apples for another use).
    6. Starting with the longest side closest to you, and using a tea towel as a backup, roll up the meringue over and over until the edges come together and form a log.
    7. Gently pull away the tea towel while rolling and slide the meringue, seam side down, onto a long tray or platter.
    8. Use a serrated knife to cut 2 cm from the sides to create a clean edge (nibble if you like). Chill and harden in the refrigerator. Let stand for at least 30 minutes (or up to 3 hours if done early).
    9. To serve, spoon the remaining cream down the length of the roulade. Artfully top with a bay leaf, half a vanilla pod, and a cinnamon stick. Pour in the reserved burnt honey syrup and sprinkle with additional zest.

    Read now: Lazy Saturday Recipes: Easy Pizza Dough in 10 Minutes



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    To make the perfect brown sugar meringue roulade with charred honey apples, we recommend preparing the apples and cream the day before and refrigerating until needed.

    Also, make sure all individual components are completely cool before assembly.

    Also read: 'Power Outs and Boarwards': Mega Steak Roll and Spicy Green Pepper Braai Recipe

    Brown sugar meringue roulade with charred honey apples

    material

    apple

    roulade

    cream

    Method

    1. Preheat the oven to 200°C fan.
    2. Start making the filling. Place the honey, vanilla seeds and pods, bay leaf, cinnamon stick, ground cinnamon, and salt in a large oven-safe sauté pan over medium heat.
    3. Bring to a boil and cook, stirring frequently, until the honey turns a deep brown, 5 to 6 minutes (don't be afraid to hold it to the edges; it should be very dark).
    4. Turn off the heat, add the orange juice and stir. Gently pour 65g of the burnt honey into a heatproof bowl. Remove the bay leaf and vanilla pod and add to the bowl.
    5. Stir the apples and olive oil in a sauté pan with the remaining burnt honey, then transfer to the oven and bake for 20 minutes, stirring halfway through, until the apples are soft and caramelized but still retain their shape.
    6. Set aside until completely cool. Remove the cinnamon sticks and add them to the bowl of reserved burnt honey. Leave the oven on.
    7. Make a roulade. Line a large 40cm x 30cm baking tray with baking paper.
    8. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 1 minute until soft peaks form.
    9. Place both sugars in a bowl, add them to the mixer one tablespoon at a time, and continue beating on high speed for 5 minutes until you have a thick, glossy meringue.
    10. Reduce speed to low and add vanilla paste, cinnamon, vinegar, and cornflour. Turn speed to medium and beat for 1 minute to mix thoroughly.
    11. Scoop the meringue into the prepared vat with a spoon and use a spatula to spread it evenly to about 35cm x 25cm.
    12. Transfer to the oven and immediately reduce the heat to 180C fan. Bake for 30 to 32 minutes, until meringue is crispy and lightly browned on top. Degas and set aside to cool completely.

    for cream

    1. Meanwhile, prepare the cream by combining the whipped cream, powdered sugar, and mascarpone in the clean bowl of a stand mixer fitted with the whisk attachment.
    2. Beat on medium speed until soft peaks form, 1 to 2 minutes. Add orange zest and mix.
    3. Place a clean tea towel over the cooled meringue and immediately invert the whole thing onto your work surface.
    4. Lift the can and peel off the lining. Spread three-quarters of the cream evenly over the meringue.
    5. Spread the charred honey apples evenly on top (reserve the liquid from the apples for another use).
    6. Starting with the longest side closest to you, and using a tea towel as a backup, roll up the meringue over and over until the edges come together and form a log.
    7. Gently pull away the tea towel while rolling and slide the meringue, seam side down, onto a long tray or platter.
    8. Use a serrated knife to cut 2 cm from the sides to create a clean edge (nibble if you like). Chill and harden in the refrigerator. Let stand for at least 30 minutes (or up to 3 hours if done early).
    9. To serve, spoon the remaining cream down the length of the roulade. Artfully top with a bay leaf, half a vanilla pod, and a cinnamon stick. Pour in the reserved burnt honey syrup and sprinkle with additional zest.

    *This recipe was provided by Penguin Random House South Africa.

    Print

    Today's recipe: Brown sugar meringue roulade with charred honey apples

    • author: Yotam Ottolenghi and Noor
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes 1 hour 30 minutes
    • total time: 2 hours

    apple

      • 1 Vanilla pod, cut in half lengthwise, scoop out seeds and save with pod
      • 1.1kg Braeburn apples (approx. 7-8), peeled, cored and cut into pieces 6 Wedge (or 8 if larger)

    roulade

      • 250g Egg white (from 6 from a large egg or carton of egg whites)
      • 100 grams light brown sugar
      • 1 tablespoon vanilla bean paste or vanilla extract

    cream

      • 150ml of whipped cream, chill in the refrigerator
      • 250g Chill the mascarpone in the refrigerator.
      • 1 tablespoon Finely grated orange zest, add 1 teaspoon for garnish
    1. Preheat the oven to 200°C fan.
    2. Start making the filling. Place the honey, vanilla seeds and pods, bay leaf, cinnamon stick, ground cinnamon, and salt in a large oven-safe sauté pan over medium heat.
    3. Bring to a boil and cook, stirring frequently, until the honey turns a deep brown, 5 to 6 minutes (don't be afraid to hold it to the edges; it should be very dark).
    4. Turn off the heat, add the orange juice and stir. Gently pour 65g of the burnt honey into a heatproof bowl. Remove the bay leaf and vanilla pod and add to the bowl.
    5. Stir the apples and olive oil in a sauté pan with the remaining burnt honey, then transfer to the oven and bake for 20 minutes, stirring halfway through, until the apples are soft and caramelized but still retain their shape.
    6. Set aside until completely cool. Remove the cinnamon sticks and add them to the bowl of reserved burnt honey. Leave the oven on.
    7. Make a low road. Line a large 40cm x 30cm baking tray with baking paper.
    8. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 1 minute until soft peaks form.
    9. Place both sugars in a bowl, add them to the mixer one tablespoon at a time, and continue beating on high speed for 5 minutes until you have a thick, glossy meringue.
    10. Reduce speed to low and add vanilla paste, cinnamon, vinegar, and cornflour. Turn speed to medium and beat for 1 minute to mix thoroughly.
    11. Scoop the meringue into the prepared vat with a spoon and use a spatula to spread it evenly to about 35cm x 25cm.
    12. Transfer to the oven and immediately reduce the heat to 180C fan. Bake for 30 to 32 minutes, until meringue is crispy and lightly browned on top. Degas and set aside to cool completely.

    for cream

    1. Meanwhile, prepare the cream by combining the whipped cream, powdered sugar, and mascarpone in the clean bowl of a stand mixer fitted with the whisk attachment.
    2. Beat on medium speed until soft peaks form, 1 to 2 minutes. Add orange zest and mix.
    3. Place a clean tea towel over the cooled meringue and immediately invert the whole thing onto your work surface.
    4. Lift the can and peel off the lining. Spread three-quarters of the cream evenly over the meringue.
    5. Spread the charred honey apples evenly on top (reserve the liquid from the apples for another use).
    6. Starting with the longest side closest to you, and using a tea towel as a backup, roll up the meringue over and over until the edges come together and form a log.
    7. Gently pull away the tea towel while rolling and slide the meringue, seam side down, onto a long tray or platter.
    8. Use a serrated knife to cut 2 cm from the sides to create a clean edge (nibble if you like). Chill and harden in the refrigerator. Let stand for at least 30 minutes (or up to 3 hours if done early).
    9. To serve, spoon the remaining cream down the length of the roulade. Artfully top with a bay leaf, half a vanilla pod, and a cinnamon stick. Pour in the reserved burnt honey syrup and sprinkle with additional zest.

    Read now: Lazy Saturday Recipes: Easy Pizza Dough in 10 Minutes



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