Ravneet’s fun take on this elegant French classic has delicately piped meringue swans gliding gracefully across a blue Crème Anglaise lake. The Swiss meringue uses a microwave method to quickly melt the sugar, but it still takes skills to bring all the elements of this swan-derful dessert together.
Makes:
3 x Floating Swans
Difficulty:
Needs skill
Hands-On Time:
50 mins
Baking Time:
30 mins
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- Ingredients
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Method
Step 1
For the meringue, add the egg whites, sugar and water to a heat proof bowl and stir together.
Step 2
Microwave in 30 second intervals until the temperature reaches 65°C/149°F. Mix well between each interval.
Step 3
Transfer the egg whites to the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric hand whisk, and whisk on full speed until the mixture has become white, glossy and doubled in size. It should hold a peak.
Step 4
Transfer ⅔ of the meringue to a piping bag fitted with a star nozzle, and the remaining ⅓ to a piping bag fitted with a plain nozzle.
Step 5
With the meringue in the piping bag with the plain nozzle, pipe swan necks and heads onto one of the parchment squares, using the template to help you. Repeat this two more times to make 3 swan neck and heads.
Step 6
With the meringue in the star nozzle, pipe a flat oval shape onto the parchment square so that it joins with the swan necks. Fill the oval in with meringue, then on top of the oval shape pipe a wing. Repeat this two more times to make 3 swan bodies.
Step 7
Pour 100ml of water into a wide shallow pan and set over a medium heat until its steaming. Once it begins to steam, lower the heat.
Step 8
Gently place the three squares of parchment onto the water, trying to avoid getting the meringue wet. Place the lid on tightly and steam for 8 minutes. If your pan is not begin enough to fit all three pieces of parchment paper, you may have to do this in batches.
Step 9
Gently remove the poached swans from the pan and transfer to a plate, keeping them on the parchment paper while they cool.
Step 10
For the blackberry coulis, put the blackberries and sugar into a small food processor or blender. Blitz together until smooth, then pour through a fine sieve into a squeezy bottle and set aside.
Step 11
For the crème anglaise, in a bowl, whisk the egg yolks and caster sugar together.
Step 12
In a saucepan, heat the milk, cream, vanilla pod and seeds. When the milk and cream is just below boiling point, pour over the egg yolk mixture, whisking continuously. Once fully combined, pour the mixture back into the pan and heat over a medium heat until thick enough to coat the back of a spoon.
Step 13
Pass through a fine sieve and add the blue food colouring. Pour into a shallow serving bowl.
Step 14
For assembly, gently peel the parchment paper off the meringue swans. Using the black edible pen, draw eyes onto the swans.
Step 15
Colour the flaked almonds orange, then stick onto the swans as beaks.
Step 16
Gently lower the swans into the creme anglaise lake, then pipe dots of blackberry coulis around the swans.
