Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, April 13, 2010

Strawberries for Dessert


The strawberries in the market have been delicious lately. And so, for a company dessert, I decided to make meringues chantilly. An easy make ahead dessert that's big on presentation and even bigger on taste.

You can use raspberries as well as strawberries
We put down a pool of strawberry sauce, then the meringue, a mound of whipped cream (fresh Jersey cream) and then the strawberries and another drizzle of strawberry sauce.

Down under they call them Pavlovas -- in France, they're Meringue Chantilly, at Linderhof, they're called delicious!

Meringue Chantilly

6 egg whites, at room temperature
1/2 t. cream of tartar
1/4 t. Kosher salt
1 cup sugar
1/2 t. vanilla

Preheat oven to 200. Line two baking sheets with parchment paper, draw six circles on the parchment paper about 3 inches in diameter (I made mine six), then flip paper over so the ink is face down.
Beat egg whites, cream of tartar and salt on medium speed until soft peaks have formed. Working in tablespoon batches, slowly add the sugar over high speed, beating until stiff peaks form. Whisk in the vanilla

Fit a star shaped pastry tip into a large back. Fill half of the bag with the meringue. Piping continuously, trace two layers of the meringue around the circle, one layer right on top of the other.

Bake the meringues for two hours or until the meringues are dry and crisp, but not browned. Turn off the heat and allow to sit in the oven for at least four hours, and up to overnight.

STRAWBERRY SAUCE

4 ounces fresh strawberries
1/4 cup sugar
1/2 cup strawberry jam
1 T. Grand Marnier

Place berries, sugar, jam in a food processor and process until smooth. Add Grand Marnier and pulse again.

2 pints Fresh strawberries, halved
Whipped Cream

ASSEMBLY:

For each meringue: Place a puddle of strawberry sauce on serving plate, top with meringue. A big spoonful of whipped cream into the middle of the meringue and sprinkle strawberries over the cream. Drizzle with strawberry sauce.








10 comments:

Allie and Pattie said...

I made a pavlova for a bridal luncheon last week- I must say Meringue Chantilly sounds prettier! Lovely
xoxo Pattie

Karen said...

I love these. Back when I graduated from high school (1966 - yikes!) a friend of my mother's hosted a graduation party for me and served these. We were all so impressed! Thanks for reminding me of such a sweet memory.
Karen
Ladybug Creek

Carrie said...

OH, that looks so delicious.

GWENDOLYN said...

yummy, yummy! I love strawberries, they are my fave fruit.
Gwen

Pondside said...

Pavlova is my favorite summer dessert - with kiwi and strawberry - mmmm

bj said...

Sounds and looks DELICIOUS.
My mom used to make meringue cookies...put them in the oven for awhile, then turned off oven and left them in overnight. So good. Thanks for reminding me of this treat...

Bernideen said...

Absolutely wonderful! Am printing out 2 for 2 different folders! Thanks so much!

Gary and Elizabeth~ said...

Hi Martha,
Oh my, now I'm hungry!sounds and looks very yummy, I am coming to your house!...
The chairs you have from your Aunt Matt and cousin are just lovely and how cool that they are still in one piece after all these years. A true family heirloom and I'm sure they look like they have always belonged at Linderhof.
Have a wonder day and big hugs,
Elizabeth

Suz said...

I'll bet everyone wants to be invited to your home!

Mary said...

Oh my, these look fabulous - I will try them out the next time I have company over.

Thanks for your Pink Saturday comment.
Have a wonderful week.
Mary - A Breath of Fresh Air