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Italian Meringue With Fruit And Chantilly Cream

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I made this Italian Meringue With Fruit And Chantilly Cream last weekend when I had some unexpected guests-visit; believe me, it was dead simple and was a great hit too. In fact, the blend of fruits and meringue gives out a delightful combination, which is sure to make a bland meal go ravishing and unforgettable!
  Italian meringue 1 (1 Recipe)
  Confectioners' custard 1 (1 Recipe, Basic)
  Pears 2
  Fresh peaches 2
  Fresh apricots 3
  Canned pineapple slices 3
  Red currant jelly 1 Cup (16 tbs)
  Chopped pistachio nuts 1 Cup (16 tbs)
  Currant jelly 1 Cup (16 tbs)
  Chantilly cream 1 Cup (16 tbs) (Basic Version)

Cut 9-inch circle of waxed paper; spread enough meringue over circle to make 3/4 inch deep layer.
Let stand at room temperature until top is set.
Place remaining meringue in pastry bag with medium-size star tube affixed; pipe border around edge of circle.
Make peak for center by holding tube in vertical position over waxed paper; pipe remaining meringue, pulling tube up as meringue is piped.
Let peak dry at room temperature.
Remove waxed paper from dried meringue shell; place on serving plate.
Cover bottom of circle with custard; chill.
Peel pears; cut in half; remove cores.
Peel peaches and apricots; cut in half; remove seeds.
Arrange fruits as shown in illustration.
Brush pear halves with glaze; sprinkle with pistachio nuts.
Fill center of pineapple stack with currant jelly; place meringue peak on top.
Place chantilly cream in pastry bag with medium-size star tube affixed; pipe rosettes around edge of custard inside meringue border and between fruits.

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