Cuban Chocolate Clouds: Difference between revisions
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A gorgeous [[Cuban]] [[Chocolate|chocolate]] twist on a traditional Pavlova. | |||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 1 teaspoon [[Corn starch|corn starch]] | | 1 teaspoon [[Corn starch|corn starch]] | ||
| 1 teaspoon [[White wine vinegar|white wine vinegar]] | | 1 teaspoon [[White wine vinegar|white wine vinegar]] | ||
| 1 teaspoon [[ | | 1 teaspoon [[pistachio essence]] | ||
| 1 tablespoon melted Willie's | | 1 tablespoon melted [[Willie's Cacao]] | ||
| 1 and ¼ cup [[Sugar|sugar]] | | 1 and ¼ cup [[Sugar|sugar]] | ||
}} | }} | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Whip [[Egg|egg]] | | Whip [[Egg|egg]] whites and slowly add [[Sugar|sugar]], 1 tablespoon at a time. | ||
| While | | While continuing to whip the [[Egg whites|egg whites]], add in [[Corn|corn]] starch, [[Vinegar|vinegar]], [[Pistachio|pistachio]] essence | ||
| Preheat [[Oven|oven]] to gas mark 2 or 150 [[Degrees|degrees]] [[Celsius]]. | | Preheat [[Oven|oven]] to gas mark 2 or 150 [[Degrees|degrees]] [[Celsius]]. | ||
| Melt [[Cacao|cacao]] in [[Double boiler|double boiler]]. Fold in [[Cacao|cacao]] slowly into the merengue | | Melt [[Cacao|cacao]] in [[Double boiler|double boiler]]. Fold in [[Cacao|cacao]] slowly into the merengue mixture. | ||
| Spoon out dollops of mixture on to [[Parchment paper|parchment paper]] so they appear like clouds. | | Spoon out dollops of mixture on to [[Parchment paper|parchment paper]] so they appear like clouds. | ||
| [[Bake]] for 1 hour and then turn [[Oven|oven]] off. Let sit in [[Oven|oven]] until cool. | | [[Bake]] for 1 hour and then turn [[Oven|oven]] off. Let sit in [[Oven|oven]] until cool. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cuban recipes]] | [[Category:Cuban recipes]] | ||
[[Category:Jamaican recipes]] | |||
[[Category:Latin American recipes]] | |||
[[Category:Historic recipes]] | |||
[[Category:Snacks and light bites]] | |||
[[Category:Sweets and desserts]] | |||
[[Category:Vegetarian recipes]] | |||
[[Category:Egg recipes]] | |||
[[Category:Fruit recipes]] | |||
[[Category:CubanCuisine.co.uk]] | [[Category:CubanCuisine.co.uk]] | ||
[[Category: | [[Category:Boiled or simmered]] | ||
===Recipe source=== | ===Recipe source=== | ||
{{Template:RecipeCourtesyOfCubanCuisine}} | {{Template:RecipeCourtesyOfCubanCuisine}} | ||
[[Category:Recipes from other sites]] | [[Category:Recipes from other sites]] | ||
Revision as of 05:43, 17 August 2014
| Cuban Chocolate Clouds | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 2 hours, 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
|
A gorgeous Cuban chocolate twist on a traditional Pavlova.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 egg whites
- 1 teaspoon corn starch
- 1 teaspoon white wine vinegar
- 1 teaspoon pistachio essence
- 1 tablespoon melted Willie's Cacao
- 1 and ¼ cup sugar
Method
- Whip egg whites and slowly add sugar, 1 tablespoon at a time.
- While continuing to whip the egg whites, add in corn starch, vinegar, pistachio essence
- Preheat oven to gas mark 2 or 150 degrees Celsius.
- Melt cacao in double boiler. Fold in cacao slowly into the merengue mixture.
- Spoon out dollops of mixture on to parchment paper so they appear like clouds.
- Bake for 1 hour and then turn oven off. Let sit in oven until cool.
Serving suggestions
Great with strawberries or cherries!
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.