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    Thursday, December 31, 2015

    Mango, white chocolate & coconut gateau Recipe

     
    Mango, white chocolate & coconut gateau Recipe
        Ingredients

        4 egg whites
        215g (1 cup) caster sugar
        40g (2/3 cup) McKenzie's Moist Coconut Flakes
        2 x 180g pkts white chocolate, finely chopped
        600ml ctn thickened cream
        2 fresh mangoes, peeled, thinly sliced
        Icing sugar, to dust

    Mango, white chocolate & coconut gateau Recipe
        Method

        Step 1

        Preheat oven to 120ºC. Line 3 baking trays with non-stick baking paper. Draw a 22cm-diameter disc on each sheet. Turn the paper ink-side down. Line another baking tray with non-stick baking paper.
        Step 2

        Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating constantly until the mixture is thick and glossy. Spread one-quarter of meringue mixture onto 1 disc. Repeat with two-thirds of the remaining meringue mixture to make 2 more discs. Sprinkle the discs with three-quarters of the coconut.
        Step 3

        Spoon remaining meringue mixture into a piping bag fitted with a 1cm-diameter plain nozzle. Pipe logs of meringue onto the remaining lined tray. Sprinkle with remaining coconut. Bake the meringue discs and logs for 1 hour or until crisp and dry. Turn off oven. Leave the trays in oven, with the door slightly ajar, for 1 1/2 hours or until cool.
        Step 4

        While the meringue is cooling, place the chocolate and 60ml (1/4 cup) of the cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 5-10 minutes to cool slightly.
        Step 5

        Use an electric beater to beat the remaining cream in a bowl until soft peaks form. Gently fold the cream into the chocolate mixture until just combined. Cover with plastic wrap and place in the fridge for 1 hour to chill.
        Step 6

        Place 1 meringue disc on a serving plate and spread with one-third of the chocolate cream. Top with one-third of the mango. Repeat with the remaining meringue discs, chocolate cream and mango. Cover with plastic wrap and place in the fridge for 1 hour or until the meringue softens slightly.
        Step 7

        Break the meringue logs into large pieces and place on top of the cake. Dust with icing sugar.



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    Item Reviewed: Mango, white chocolate & coconut gateau Recipe Rating: 5 Reviewed By: Mrs. Chef
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