{"id":536358,"date":"2018-12-10T08:55:44","date_gmt":"2018-12-10T08:55:44","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=536358"},"modified":"2018-12-12T16:48:34","modified_gmt":"2018-12-12T16:48:34","slug":"bonne-maman-christmas-showstopper","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/bonne-maman-christmas-showstopper\/","title":{"rendered":"A Caramel Christmas Showstopper from Bonne Maman\u2026 this is a recipe & additionally >> Apricot Mince Pies (Makes 12) Recipe too! >> www.bonnemaman.co.uk"},"content":{"rendered":"

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A Caramel Christmas Showstopper from Bonne Maman\u2026 this is a recipe & additionally >> Apricot Mince Pies (Makes 12) Recipe too! >>\u00a0www.bonnemaman.co.uk<\/a><\/h3>\n

FACEBOOK<\/a><\/p>\n

A Caramel Christmas Showstopper from Bonne Maman\u2026<\/strong><\/p>\n

Bored of the same old Christmas pudding and mince pies every year? Bonne Maman introduces a fantastic alternative \u2013 a soft, mallowy meringue layered with caramel and caramel cream then frosted with toasted almonds and icing sugar \u2013 a delicious and super pretty festive dessert to wow your dinner guests this festive season.<\/p>\n

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Bonne Maman\u2019s \u2018Caramel Christmas Meringue\u2019 is a wonderful showcase for the French specialist conserve brand\u2019s new Salted Caramel, a deliciously rich caramel, lightly seasoned with Gu\u00e9rande sea salt from the North Western coast of France. www.bonnemaman.co.uk<\/p>\n

Ingredients<\/strong><\/p>\n

5 egg whites
\n300g caster sugar
\n1 tsp distilled malt vinegar
\n300ml carton double cream
\n60g Bonne Maman Salted Caramel<\/p>\n

To decorate
\n50g shredded toasted almonds
\nIcing sugar
\nIcing snowflakes<\/p>\n

Method<\/strong><\/p>\n

1. Heat the oven to 110C, 90C fan oven, mark low. With a pencil, mark a 22.5cm square on a sheet of baking parchment and turn over, pencil down, onto a large baking sheet.
\n2. Mix together the egg whites, sugar and vinegar in a heatproof bowl. Place over a saucepan of gently simmering water and beat with an electric whisk for 10 minutes or until very stiff and shiny.
\n3. Spread the meringue mixture into the marked square and bake for 40 minutes then cool. The meringue will feel soft and mallowy and the top just slightly firm.
\n4. Whip the cream until it just holds its shape and fold in half the caramel. Keep whisking slowly for a few more seconds until the cream is just firm enough to spread.
\n5. Cut the square into 3 lengths, each roughly 7.5cm x 22.5cm. Using a palette knife, lift one length of meringue onto a serving platter and spread with about a third of the cream. Drizzle with half the remaining caramel and place a second length of meringue on top and spread again with cream. Drizzle with the remaining caramel and top with the final meringue.
\n6. Scatter the top with the almonds, dust with icing sugar and add edible snowflakes, to serve.
\nCooks Tips
\nThe assembled Caramel Christmas Meringue, without the almond decoration, will freeze for up to 1 month \u2013 meaning you can play the perfect host knowing dessert is under control, simply thaw in the fridge for 2 hours before serving.<\/p>\n

Bonne Maman Salted Caramel is now available nationally from Sainsbury\u2019s, Waitrose, Tesco and Morrisons as well as Ocado, Amazon and independent fine food stores. Salted Caramel \u00a32.19 rrp for 220gm jar.<\/p>\n

Apricot Mince Pies<\/strong>
\n(Makes 12)<\/strong><\/p>\n

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Ingredients<\/strong><\/p>\n

100g (3 \u00bd oz) unsalted butter, at room temperature and cubed, plus extra for greasing
\n200g (7 oz) plain flour, plus extra for dusting
\n1 tsp ground mixed spice
\n1 tbsp caster sugar
\n6 tsp Bonne Maman Apricot Conserve
\n6 tsp good quality mincemeat
\nMilk or beaten egg, for glazing
\nIcing sugar, to dust<\/p>\n

Method<\/strong><\/p>\n

1. Preheat the oven to 200\u00b0c (fan oven 180\u00b0c), gas mark 6. Lightly grease a 12-hole cake tin.
\n2. Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
\n3. Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
\n4. Using a round-bladed palette knife, mix 3-4 tablespoons cold water, stirring until it comes together. Then with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 minutes.
\n5. Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than the cake holes, and press the circles into the tin.
\n6. Put about \u00bd teaspoon of apricot conserve into each pastry case, then top with about \u00bd teaspoon of mincemeat.
\n7. Re-roll the pastry trimmings and cut about 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 minutes until the pastry is crisp and golden.
\n8. Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to finish.<\/p>\n

Recipe from : Bonne Maman \u2013 The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones @ \u00a314.99. Recipe development by Moyra Fraser.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

A Caramel Christmas Showstopper from Bonne Maman\u2026 this is a recipe & additionally >> Apricot Mince Pies (Makes 12) Recipe too! >>\u00a0www.bonnemaman.co.uk FACEBOOK A Caramel Christmas Showstopper from Bonne Maman\u2026 Bored of the same old Christmas pudding and mince pies every year? Bonne Maman introduces a fantastic alternative \u2013 a soft, mallowy meringue layered with […]<\/p>\n","protected":false},"author":5,"featured_media":536361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-536358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/536358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=536358"}],"version-history":[{"count":2,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/536358\/revisions"}],"predecessor-version":[{"id":538852,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/536358\/revisions\/538852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/536361"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=536358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=536358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=536358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}