2019-07-01_Diabetic_Living_Australia

RE

CI

PE

S^ A

LIS

O

N^

RO

BE

RT

S,^

JO

AN

NE

TU

RN

ER

(D

IET

IT

IA

N)

,^ L

ISA

U

RQ

UH

AR

T^

(D

IE

TI

TIA

N)

,^ S

HA

NN

O

N^

LA

VE

RY

(D

IET

IT

IA

N)

PH

O

TO

GR

AP

HY

BE

N^

DE

AR

NL

EY

,^ S

TE

VE

B

RO

W

N,

JO

HN

PA

UL

U

RI

ZA

R,^

AL

AN

BE

NS

O

N,

G

ET

TY

IM

AG

ES

ST

YL

IN

G^

M

AR

IE

• H

EL

EN

E^

CL

AU

ZO

N,

JA

NE

H

AN

N,

JU

LZ

BE

RE

SF

O

RD

,^ K

RIS

TE

N^

W

ILS

O

N^

FO

O

D^

PR

EP

AR

AT

IO

N^

KE

RR

IE

RA

Y,^

TR

AC

EY

M

EH

AR

G,

SH

AR

O

N^

KE

NN

ED

Y

SOFT MERINGUES
WITH POACHED
STRAWBERRIES
PREP TIME: 10 MINS
COOK TIME: 15 MINS
SERVES 4 (AS A DESSERT)

3 egg whites (from 60g eggs),
at room temperature
Pinch of cream of tartar
40g (1⁄4 cup) caster sugar
1⁄4 tsp vanilla essence

Poached strawberries
60ml (1⁄4 cup) freshly squeezed
orange juice or 100% apple juice
1⁄4 tsp vanilla essence
250g (1 punnet) strawberries,
hulled, quartered

1 Preheat oven to 160°C (fan-
forced). Spray 4 x 185ml (¾ cup)
ovenproof moulds with cooking
spray. Line the bases with
baking paper.
2 Put egg whites and cream of
tartar in a small bowl. Using clean,
dry beaters, whisk egg white
mixture until soft peaks form. Add
sugar, 2 tsp at a time, whisking well
after each addition, until sugar
dissolves and mixture is thick and
glossy. Whisk in the vanilla essence.
3 Spoon meringue into moulds,
then smooth the surface. Tap
moulds on bench to remove any
air bubbles. Place moulds in a small
ovenproof dish. Pour boiling water
into dish to come halfway up sides

of moulds. Bake for 12 minutes or

until set and light golden on top.

Carefully remove the moulds from

the water, then set aside to cool.

4 Meanwhile, to make the

poached strawberries, put the

orange juice and vanilla essence in

a small saucepan. Bring to a

simmer over medium heat. Add

strawberries. Reduce heat to low.

Cook for 2-3 minutes or until the

strawberries soften.

5 Loosen around edge of each

mould, using a wet, flat-bladed

knife. Using wet hands, remove

meringues from moulds. Place,

golden-side down, on plates.

6 Spoon the strawberries and

juice over the meringues to serve.

CAPPUCCINO-STYLE

JELLIES

PREP TIME: 10 MINS

(+ 10 HOURS SETTING)

SERVES 4 (AS A DESSERT)

185ml (¾ cup) skim milk

(see Cook’s Tips, page 67)

Drinking chocolate powder or

gluten-free drinking chocolate

powder, to dust (optional)

Coffee layer

1 Tbsp ground espresso coffee

375ml (1½ cups) boiling water,

plus 2 Tbsp extra

1 Tbsp caster sugar or granulated

sugar substitute

2 tsp powdered gelatine

Milk layer

2 Tbsp boiling water

1½ tsp powdered gelatine

2 tsp caster sugar or granulated

sugar substitute

250ml (1 cup) skim milk, at room

temperature

1 tsp vanilla essence

1 Fill a coffee plunger with hot

water. Leave for 5 minutes or until

warm. Pour out water.

2 To make coffee layer, put coffee

in plunger and pour 375ml boiling

water over. Set aside for 3 minutes.

Plunge coffee. Pour into a large

heatproof jug. Stir in sugar. Set

aside. Put 2 Tbsp boiling water in a

small heatproof bowl. Sprinkle

gelatine over. Stir until it dissolves.

Pour gelatine mixture into coffee

and stir until combined. Divide

evenly between 4 x 125ml (½ cup)

heatproof glasses. Place on tray in

fridge for 4 hours or until just set.

3 For the milk layer, put boiling

water in a small heatproof jug.

Sprinkle gelatine over and stir until

gelatine dissolves. Stir in the sugar

until it dissolves. Stir in the milk

and vanilla essence. Carefully pour

milk mixture, over the back of a

spoon, onto the coffee layer in the

glasses. Return glasses to the fridge

for 6 hours or until completely set.

4 Using a coffee machine, froth

185ml of milk. Spoon over milk

layer. Dust with chocolate powder,

if you like. Serve straight away.

Soft meringues with

poached strawberries

Creamy chocolate

Cappuccino-style jellies macaron sandwiches

72 JULY/AUGUST 2019 diabetic living

desserts