Sunday, May 15, 2005

Meringue dream with kumquats (Brazo de Zetor)

This is good. The visitors had seconds. And the kumquats... how do you eat those damn things. They look like small oranges. cut them open and inside all you have is seeds, big seeds, seeds that are hard and you cannot eat. Seeds that you have to throw away, and all that you are left with is the orange coloured peel and hardly any fruity flesh at all. It looks for all the world like orange peel. You do the maths... oranges 1.50 euro a kilo... kumquats 11.50 euro a kilo, and you think to yourself am I paying through the nose for orange peel? You see with kumquats you eat the peel, there is nothing else to eat from it really and the taste if you believe the supermarket is bitter sweet.

Which reminds me of artichokes... you get this hellava big green flower plonked on your plate and you wonder what bits of it are you supposed to eat. It's like drinking lemon flavoured water, and complimenting the lady of the table, how refreshing it is only to discover later that it was a finger bowl for cleaning your fingers. Such is life. Airs and graces.

4 egg whites
1 tsp lemon juice
2 dl sugar
1 dl crushed almond
2 tbl cornflour.
1/2 dl almonds
Dusting of icing sugar
2 dl whipped cream
1 dl quark
1 dl strong marmalade
1 tsp vannila sugar
1 tin tangerines

Add the lemon juice to the eggs and beat, slowly add the sugar and continue to whisk,and near the end carefully add the crushed almonds and corn flour. Place the meringue mixture in a bag with a 1cm nozzle and pipe the mixture onto baking paper. Make 18 strips 35 cm long that are joined along the edges and sprinkle with almonds. Bake in the oven for 15-20 minutes at 175 C untill the meringeue just takes on some colour. Don't over cook so the meringue becomes hard. Carefully turn the sheet of soft meringue over onto baking paper and leave to cool.

For the filling whip the cream and mix in the quark, marmalade and vannilla sugar. Spread this mixture onto the soft meringue and with the aid of the baking paper carefully roll into the shape of a log, and place in the fridge to set. Just before serving dust the top with icing sugar.

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