Delicious Walnut Meringue and Cherry Gateau … for the nut lover in you

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Recipe: Walnut Meringue and Cherry Gateau

Summary: A Walnut Meringue and Cherry Gateau seemed an unlikely combination. It turned out to be quite a winner. The meringues baked up prettily. They are delicate creatures and very delicious if you are a nut lover. I love the idea of nutty meringues layered with cream and paired with fruit.

Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Ingredients:

• Walnut Meringues {Makes 2 X 8″ meringues}
• 120g egg whites
• 250 g vanilla sugar, or castor {divide 200 + 50}
• 125g walnuts, roasted
• 1tsp pure vanilla extract
• 1 tsp vinegar
• Crème Patissiere {350g}
• 120ml milk
• 100ml low fat cream
• 1/2 vanilla bean, scraped
• 20g cornstarch
• 90g vanilla sugar
• 2 eggs
• 1 tsp pure vanilla extract
• Whipped cream
• 100ml double cream, chilled
• 10g castor sugar
• Balsamic cherries
• 250g fesh cherries, pitted
• 25ml balsamic vinegar
• 30g brown sugar

Method:

1. Walnut Meringues
2. Preheat oven to 180C. Line the base and sides of 2 8″ loose bottomed tins with parchment.Place the walnuts and 50g sugar in processor and grind in short pulses till fine meal.
3. Reserve in a bowl.
4. Grind the vanilla sugar if using
5. Beat the egg whites to soft peaks, then add the remianing sugar 1 tbsp at a time and continue to whip to stiff peaks.
6. Fold in the vanilla extract,vinegar and ground walnut mixture gently but thoroughly.
7. Gently divide batter between the prepared tins,
8. Bake at 180C for 40-50 until lightly coloured and firm.
9. Gently remove from tins and cool completely on racks.
10. Lay the bottom layer on serving platter and top with pastry cream, followed by balsamic cherries in syrup. Top with the whipped cream {or alternatively fold the whipped cream into the crème patissiere}. Reserve some for topping if desired.
11. Top the filling with second layer.
12. Spread some pastry cream over the top, drizzle some leftover cherry syrup and garnish with fresh cherries.
13. Chill for a couple of hours to moisten the meringue slightly to help slicing a little easier. Use a sharp serrated knife to slice.
14. Crème Patissiere
15. Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk, cream, vanilla bean and cream with the sugar in a saucepan; bring to boil. Remove from heat.
16.  Beat the eggs into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.
17. Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.
18.  Continue whisking {this is important – you do not want the eggs to solidify/cook} until the cream thickens and comes to a boil. Remove from heat, pass through a sieve, cover with plastic film and allow to cool. Chill until needed. can be made a day ahead {makes 350g}.
19. Balsamic Cherries
20. Place ingredients in a non reactive pan and simmer until the cherries release their juices and begin to get soft and hold their shape, about 4-5 minutes. {Don’t overcook or the cherries will break down and lose shape}
21. Remove the cherries to a bowl. Place pan with the liquid on medium high heat and reduce to about a third, nice and thick. Cool.

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