Meringue nests with chocolate, cherries and cream
- Yours
- May 20, 2015
- 1 min read
Ingredients
100g (31/ 2oz) dark chocolate – 70% cocoa, broken up
8 ready-made meringue nests
150ml (1/ 4pt) double cream
2 tbsp berry or cherry conserve
16 cherries
Method
Melt the chocolate in a heat-proof bowl, set over a pan of gently simmering water, stirring often. Remove from the heat and leave to cool but not set.
Put the meringues on a large plate. Spoon a little melted chocolate into the base of each and leave to set.
Spread a sheet of greaseproof paper on a work surface and spoon the remaining chocolate onto the paper, to make decorative shards or zigzags. Leave to set, chilling if necessary.
Wash and dry the chocolate bowl, then pour in the cream and whisk until just beginning to thicken.
Add the conserve and whisk again until thick. Spoon into the nests and arrange cherries on top.
Gently peel the chocolate decorations from the greaseproof paper and use them to decorate the nests.
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