Description
A modern Irish canape showcasing a wonderful Irish farmhouse cheese.
Ingredients
Scale
- 2 egg whites
- 125g icing sugar
- 4 raw beetroot
- 100g Crozier blue cheese
- 25–40ml cream
- 1 tablespoon chopped fresh chives
Instructions
- Scrub and peel the beetroot.
- Boil for 30-60 minutes until cooked through (a fork should easily pierce the beetroot).
- Remove from liquid and cook the liquid down for another 45-60 minutes until it is reduced, thick and dark purpley-red.
- To make the meringues, put the sugar and egg whites in a mixing bowl together and whisk with an electric mixer until stiff peaks form (about 5-8 minutes).
- Add as much of the beetroot syrup as required to get a dark rich purpley-red colour in the meringue.
- Use a teaspoon to spoon onto a baking tray lined with greaseproof paper.
- Each meringue should be a couple of centimetres in diametre (you don’t need to pipe, the mixture will be stiff enough to shape with a spoon).
- Bake for 30-40 minutes at 160C until crisp on the outside but not golden and cooked on the inside (insert a skewer into one to check).
- Leave to cool on a wire rack.
- To make the blue cheese cream, mash the cheese and cream in a bowl untilit is soft with the consistency of cream cheese.
- The amount of cream will depend on the cheese, which should be kept out of the fridge for an hour before to soften.
- Add the chopped chives.
- Sandwich two meringues between the blue cheese cream and repeat until all the meringues are made.
- Prep Time: 2 hours
- Cook Time: 30 mins