Wealden Times | WT178 | December 2016 | Interiors supplement inside

Hazelnut Meringue Gateau
Serves 12. Prep time 30 mins. Cooking time 1 hour 15 mins.
Food
• 9 egg whites
• 500g caster sugar
• 3tsp ground cinnamon
• 200g hazelnuts - toasted &
chopped finely
• 600ml double cream -
lightly whipped
• 200g dark chocolate, plus
extra for decoration - melted
• 2 x 444g tins of stoneless
black cherries
• 4tbsp Kentish cherry brandy
liqueur
1. Pre-heat oven to 150˚C. Marinate the drained cherries
in cherry brandy liqueur, preferably overnight.
2. Prepare three baking trays with parchment
and mark a 26cm circle in each tray.
3. Whisk the egg whites until stiff and add a
tablespoon of sugar and keep whisking. Repeat this,
having added the cinnamon to the sugar.
4. When completed, fold in the hazelnuts and spread the mixture
equally over the three trays and then bake for 1¼ hours until firm.
5. To assemble mix the 200g of melted chocolate into the whipped
cream and spread over 2 discs of meringue. Drain the cherries
of the liqueur and scatter them over the chocolate cream.
6. Place one meringue disc on the other, top with the third,
and decorate with the remaining melted chocolate.
7. The gateau can be put together quite a few hours in advance.
8. This dessert is a good choice for those who need a gluten-free diet.
The George Inn
High Street, Robertsbridge, East Sussex TN32 5AW
01580 880315 www.thegeorgerobertsbridge.co.uk
Delicious fresh
local produce
Bar, Restaurant
& Rooms
All homemade
here at
The George
Why not come and join us for Lunch, Tuesday–Saturday, 12–2.30pm & Dinner, 6.30–9pm
Food now served Sundays, 12–7pm
Call us to discuss bookings for Christmas gatherings and New Year celebrations at The George
131 wealdentimes.co.uk
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