RASPBERRY AND CREME DE CASSIS MARSHMALLOWS BY CLOUD NINE
Ingredients: 16g (approx 10 sheets) leaf gelatin Sunflower oil spray 15g icing sugar 15g cornflour 330g frozen raspberries, thawed 2 large egg whites 500g granulated sugar 1 tbsp glucose syrup 50g freeze-dried raspberry powder * 4tbps crème de cassis (blackcurrant) liqueur or to taste. Makes about 36.
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MERINGUE-TASTIC CHRISTMAS CAKE BY THE MERINGUE GIRLS
'Bah humbug to a traditional cake this Christmas!' say the Meringue Girls, aka Alex Hoffler and Stacey O'Gorman.**** Having swiped cupcakes from the number one spot with their gorgeously gooey meringue kisses, they've whipped up this stupendous show stopper for the Christmas table - a seven layer pistachio meringue Christmas tree cake, sandwiched with brandy cream and finished with edible decorations – exclusively for us! Check out the new issue, out today, to see the full feature.
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Ingredients for the Meringue: 400g egg white (we use Two Chicks Free Range Liquid Egg White) 800g caster sugar 500g pistachios, ground. For the brandy cream: 600ml double cream 2 tablespoons icing sugar 1 shot of brandy, or 2 tbsp of rosewater if you want to keep it booze free. To decorate: edible glitter 1 punnet of figs sliced into 1/6ths 1 punnet of strawberries 1 punnet of physylis (cape gooseberries) A handful of dried cranberries edible flowers or any other xmassy decorations you like! Holly sprigs, gold leaf or sprinkles, a heart-shaped sparkler...
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