This Month's Recipe...
August – Honeycomb Cream with Hazelnut Meringue and Raspberries
From page 220 of The New English Table.
An unusual fool with chunks of honeycomb, raspberries and crisp pieces of nutty meringue. Just a little in a glass is enough for pudding but you can also serve it with shortbread.
2 egg whites
115g icing sugar, sifted
85g hazelnuts, chopped, toasted in a dry pan and cooled
400ml double cream
115g cut honeycomb
4 tbsp raspberries
Preheat the oven to 150°C/300°F/Gas Mark 2 and line 2 baking sheets with baking parchment.
Put the egg whites and icing sugar in a large bowl and beat with an electric whisk until stiff peaks of white foam are formed. This will take about 9 minutes, so a tabletop food mixer is best, although you can use a handheld mixer.
Fold the nuts into the meringue. Drop small dessertspoonfuls of the mixture onto the baking parchment, 5cm apart. You should fit approximately 9 onto each sheet.
Bake for 30 minutes, until very pale brown and slightly cracked. Allow the meringues to cool on the trays, then lift them off the baking parchment.
Whip the cream to soft peaks. Cut the honeycomb into chunks and fold it roughly into the cream. Serve spooned over the meringues, with the raspberries scattered on top.