Kent is Delicious Desserts A cookbook for children by children using Kentish produce
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Diocese of Canterbury
o t e m o c l e W s u o i c i l e D s i t n e K Foreword by Canon Caroline Pinchbeck, Director of Communities and Partnerships Framework, Canterbury Diocese Truly scrumptious is the first thing that’s comes to mind when looking at these delicious recipes that have been created by the children in this book. Kent is often described as the “Garden of England” with the richness and variety of food that it produces. These recipes are evidence that this is very true. The Kent is Delicious competition was open to all primary schools in Kent and children were asked to devise a recipe for a pudding or dessert using ingredients grown, produced or farmed locally to them. Convened by the Diocese of Canterbury’s Communities and Partnerships Framework, in partnership with the Kent County Agricultural Society, Why Farming Matters, Produced in Kent, NFU Swale, and Whitehead and Monckton Solicitors, the aim of the competition is to raise children’s awareness of the quality and importance of local, seasonal produce. All the finalists will make their dishes at the Kent County Show and will have them tasted by a panel of judges including local producers, and chefs. We are delighted with the standard and number of entries to ‘Kent is Delicious’, which is now only in its second year. It’s clearly provoked a lot of thought among the schools who have taken part. It has been fascinating to see the varying ways in which children have been so creative in using their seasonal local produce. With so much concern around our food in recent years, we think there is a social and moral duty to inspire our young people as to the benefits of locally sourced and seasonal foods to help produce a happier and healthier society for the future.
Contents 4. Kentish Delight from Harcourt Primary School 6. Strawberry Ice Cream from Stowing CEP School and The Miners from Snodland CEP School 7. Lemon Posset with Strawberry Shortcake from Tenterden Junior School 8. Blackberry and White Chocolate Cupcakes from Minster in Sheppey Primary School 9. Strawberry and Raspberry Sponge Cake from Minster in Sheppey Primary School 10. Carrot and Raspberry Cream Cheese Cupcakes from Minster in Sheppey Primary School 11. Sweet Apple Cookies and Sheppey Berry Cream from Minster in Sheppey Primary School 12. Strawberry-tastic Trifle from Minster in Sheppey Primary School 13. Courtney’s Apple and Cherry Chunk Ice Cream from Minster in Sheppey Primary School 14. Heart of Geneva (Rhubarb and Strawberry Crumble) from Minster in Sheppey Primary School 15. Pear Ice Cream from Minster in Sheppey and Kentish Eve Pudding from St. Margarets Clitherow 16. Fromage Frais Cheesecake with Strawberry Sauce from Tenterden Junior School 17. The Fruity Chocolatey Meringue and crumble Delight from Snodland CEP School 18. A Medley of crumble from The John Wallis Academy 19. Rhubarb Clafoutis and Meringue Swans from Hoath Primary School
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t h g i l e D h s i Kent
From Harcourt Primary School
Apple Conserve Brandy Snaps You’ll need: You’ll need: • 1.4kg of Bramley Apples or a mix of Bramley and Cox, • 575ml water, • 575ml apple juice (or cider), • 1⁄2 tsp cinnamon • Soft brown sugar (350g to each 450g apple pulp). You could also add cloves and nutmeg to the mix, whatever your tastes are.
Method:
1. Wash, dry and cut the apples into large chunks. (Do not peel or core them.) Place in a large heavy-based pan with the water and cider. Bring to the boil and them simmer for about 30-45 mins until really soft. 2. Rub through a sieve and then weigh the purée and pulp so that you know how much sugar to use. Keep the juice as a drink. Then place the pulp and purée back into the pan and simmer for another 10 minutes, keep stirring, then add the sugar and spice and keep simmering until the mixture is really thick and creamy with no trace of liquid left. 3. Put in a pot and seal ready for use later.
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• • • • • •
55g butter 55g demerara sugar 55g golden syrup 50g plain flour 1⁄2 level tsp ground ginger 1⁄2 tsp lemon juice .
Method:
1. Preheat the oven to 180C/Gas 4. Line 2 baking trays with baking paper and butter the handle of a wooden spoon. 2. Measure the butter, sugar and syrup into a small, heavy pan. 3. Heat gently until it’s all melted together and the sugar has dissolved and the mixture seems creamy. Stir all the time so that the sugar dissolves and don’t let it boil. Leave it to cool for a few minutes. 4. Sift in the flour and ginger and add the lemon juice. Mix really well with a spoon, into a thick creamy mixture. 5. Drop teaspoons of the mix onto the baking tray. Make sure to leave about 10cm space around each one. 6. Bake in the oven for about 10-15 minutes. The mixture will look like dark golden lace when it is cooked. Take out of the oven and leave to cool for a couple of minutes only. 7. Try and loosen the snap enough to roll it around the handle of the wooden spoon. If it’s not ready just wait another minute. If they go too hard you can put them back in the oven for a minute and try again. Don’t worry if you can’t make the snaps into rolls. You can use them as biscuits or break them up into a lovely crunchy topping. Store the biscuits for up to a week.
This recipe is made up of three different recipes: Ice Cream, Brand Snaps and Apple conserve. Make them all seperately then add them together for a yummy Kentish treat
Ice cream You’ll need: • • • • • •
1⁄2 pint of milk and the same of double cream Vanilla pod 1 whole egg 2 egg yolks 75g caster sugar Some of the home made Apple Conserve
Method:
1. Bring the milk almost to the boil with the vanilla pod, and leave to infuse off the heat for about 15 minutes. Then remove the vanilla pod. 2. Cream the whole egg, the 2 egg yolks and the sugar together until they go a pale colour. 3. Stir in the vanilla flavoured milk and then strain through a sieve into a clean pan. 4. Heat the custard mix slowly stirring all the time (don’t let it boil). It will thicken up just enough to coat the back of the wooden spoon. 5. Pour into a bowl and let cool. 6. Once cool, whip up the cream lightly (no too much) and fold into the cooled custard mixture. 7. Put into a freezer container and freeze for about 3040 minutes 8. Remove from the freezer and re-mix with a fork or mixer then pour half the mixture into an ice cube tray 9. To the other half of the mixture add about a tablespoon of the Apple Conserve, do it bit by bit and adjust to suit your taste, then pour this mixture into another ice cube tray. 10. Freeze both thoroughly.
FINALLY...
Choose a glass or a bowl to layer up your Kentish Delight. We chose to use a layer of the mixed ice-creams, a teaspoon of Apple Conserve, a layer of Crunch, a layer of fruit, a layer of cream and repeat as many times as you like or until your glass or bowl is full. Finish off with a flourish of fruit and a home Brandy Snap or if they all went wrong a sprinkle of crunchy Brandy Snap Crunchies! Enjoy.
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m a e r C e c I From y r r e b
w a r t S
STOWING CEP School
You’ll need:
Where Did it Come Fro m?
• 8oz of Kentish Strawberries • 6oz of icing Sugar • 1 pint of Double Cream
Method:
1. Blend all the ingredients together 2. Freeze for 40 minutes in a metal tray 3.Stir with a silver or wooden spoon and freeze again
The Miners You’ll need:
• 60g butter (melted) • A punnet of Raspberries • 300g Cream • A punnet of Strawberries • A punnet of Blueberries • Bar of chocolate(melted) • 225g digestive biscuits (crushed)
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Method:
from snodland cep
1. Firstly, preheat the to 180ºc or Gas mark 4 2. Next, mix together the crushed digestives and melted butter 3. Then, place mixture into a 23cm tin and press firmly into bottom and sides of tin 4. Bake in oven for eight minutes 5. After that, wait until warm 6. Spread 300g of cream over the base, into a thick layer 7. Spread the strawberries on top of the cream 8. Then put the raspberries and blueberries on top of the strawberries 9. Finally, pour the melted chocolate on top
Lemon Po sset with Strawbe rry Shortcak e
From Tenterden junior School
Lemon posset Method: You’ll need: • 600ml double cream • 140g caster sugar • 2 Large lemons, juice and grated zest
Why not try it with a strawberry coulis?
You’dll: nee
l water • 125m ster sugar ca • 125g f hulled & go ies • 300 rawberr t s d e lv ha
Method:
and caster 1. Bring the water stirring to sugar to the boil, r dissolve the suga and halved 2.Add the hulled cook for 2-3 strawberries and minutes re 3. Puree the mixtu
• • • • •
1. Put the double cream in a large pan with the sugar and lemon zest 2. Bring slowly to the boil and simmer for three minutes 3. Take it off the heat. add the lemon juice and stir well 4. Sieve to remove lemon zest 5. Pour into six dished and refrigeate for 2-3 hours
Strawberry sHORTCAKE Method: You’ll need:
225g Plain flour 115g Cornflour 115g Caster sugar 225g Butter 10floz Double Cream, whipped • 15 Kentish strawberries, sliced
1. Cream together the sugar and the butter- This means mixing them together until they form a smooth paste. 2. Sieve the plain flour and cornflour into the mixture and mix together well 3. Then press onto a baking tray 4. Cook for approx 8 mins at 170C 5. While the shortbread is still warm, cut into 18 bits. 6. Once cooled, place the whipped double cream and sliced strawberries on one of the biscuits and top with another. 7. Serve with the lemon posset
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d n a y r r e b k Blac hocolate C e t i h W s e k a Cupc CUPCAKES You’ll need: • • • • • • •
150g unsalted butter softened 150g caster sugar 3 medium eggs 1 teaspoon of vanilla extract 180g self-raising flour 1-2 splashes of milk if needed 100g white chocolate roughly chopped
Method:
1. Preheat the oven to 180 degrees and put paper cases in the bun tin 2. In a large bowl mix the butter and sugar until soft and paler in colour, then add the eggs slowly and the vanilla too 3. Then add the flour using a fine sieve 4. Add the chocolate pieces to the cake mix and divide it between the 12 paper cases 5. Put them in the oven for 20 minutes until golden and until they bounce back when touched, leave them to cool on the side
ICING You’ll need:
• 230g unsalted butter softened • 450g icing sugar • 120g of blackberries lightly crushed and reserve 12 for decoration
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Method:
1. Mix the icing sugar and the butter, then put the crushed berries in too and mix all three 2. Put the icing in a piping bag and swirl the icing on top of each cake 3. Add a blackberry to the top of each cake
From MINSTER IN SHEPPEY
y r r e b s a R d n a y r r e b w a r t S Sponge Cake
• • • •
FroM MINSTER IN SHEPPEY SPONGE CAKE You’ll need: Method: 100g plain flour 4 eggs 100g caster sugar 50g butter
RASPBERRY COULIS You’ll need:
• 3 tablespoons of caster sugar • 1 lemon • 300g of raspberries
Method:
1. Purée the raspberries, sugar and the lemon in a food processor 2. Pour into a jug and serve
1. Heat oven to 180 degrees c or 350 degrees F 2. Grease the tin and shake a little caster sugar all over 3. Get a sieve and sieve the flour through 2-3 times 4. Get a mixing bowl and put it on top of hot water 5. Crack four eggs and whisk until the mixture goes a yellowy colour 6. Fold in the flour with a metal spoon retaining as much air as possible 7. Add the butter last 8. Bake for 25-30 minutes 9. Once baked cool the sponges on a wire rack 10. When cooled add the buttercream and fruit 11. Until eaten keep refrigerated
BUTTERCREAM ICING You’ll Method: need:
• 125g butter • 250g strawberry icing sugar
1. Cream together butter and icing sugar 2. With the strawberry buttercream until pink and until there is no butter left 3. Then spread round the cake
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y r r e b s a R d n a t o Carr am Cheese Cre akes From Cupc MINSTER
IN SHEPPEY
CUPCAKES You’ll need:
• 175g brown muscovado sugar • 100g wholemeal self-raising flour • 100g self-raising flour • 1 teaspoon bicarbonate of soda • 2 teaspoons mixed spice • Zest of 1 orange • 2 eggs • 150ml sunflower oil • 200g carrots, grated • Raspberries to decorate
ICING You’ll need: • • • •
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100g softened butter 300g soft cheese 100g icing sugar, sifted 1 teaspoon vanilla extract
Method: 11. Heat oven to 180C/160C fan/gas 4 and line a 12 hole muffin tin with cases 2. In a large mixing bowl mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest 3. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot 4. Divide the mixture between cases and bake for 20-22 minutes until a skewer poked in comes out clean 5. Cool on a wire rack before icing
Method:
1. Beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla 2. Use a palette or cutlery knife to swirl the icing on top of the cakes 3. Decorate with raspberries
t e e Sw ies k o o C e l App From MINSTER IN SHEPPEY
• • • • •
You’ll need:
100g sugar 100g butter 1 spoonful of golden syrup 300g self-raising flour Apples - chopped
Method:
1. Mix the sugar and butter 2. Add the syrup, half the flour and the apple, then add the rest of the flour 3. Arrange into blobs but don’t flatten! 4. Cook for 12-15 minutes in the oven at 180 degrees
Sheppey Ber ry Cream
From MINSTER IN SHEPPEY • • • •
You’ll need:
4 tablespoons clear honey 300ml whipping cream 350g raspberries 2x 40g muesli bars
Method:
1. Crush muesli bars in a blender 2. Whisk together honey and cream in a mixing bowl until soft peaks form 3. Spoon some raspberries in a serving bowl, then some cream mixture and then some muesli 4. Repeat layers, finishing with a topping of raspberries 5. Chill for 30 minutes in the fridge and serve
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c i t s a t y r r e b w a Str Trifle From MINSTER IN SHEPPEY
You’ll need:
• • • •
1 packet of strawberry jelly 2 trifle sponges 2 tablespoons of orange juice 200g Kentish strawberries (save some to decorate) • 450g strawberry yogurt
Method:
1. Break jelly into cubes then put them into a bowl 2. Put in 280ml of hot water then leave to cool 3. Stir the jelly around the bowl till melted 4. Fill with cold water to 1 pint 5. Either break the sponges into 4 or just place them in straight away but definitely put them in 6. Pour orange juice on the sponges 7. Cut up some strawberries and place them on top of the sponges 8. When jelly is cool pour on sponges and fruit 9. When set add strawberry yogurt then decorate with the leftover strawberries 10. Eat and enjoy!
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Courtney’s Apple and Cherry Chunk Ice Cream From MINSTER IN SHEPPEY • • • • • •
You’ll need:
300ml double cream 2 egg yolks 70g caster sugar 2 tablespoons vanilla extract 150g blended apples 100g cherry chunks
Method:
1. Put the cream, sugar and vanilla extract into a saucepan, boil until the sugar dissolves being careful not to overheat the mix 2. Mix the egg yolks in a bowl until it is light and fluffy, add the hot cream mixture and whisk all together making it thicker 3. Pour into a jug and allow it to cool, once cooled mix in your blended apples 4. Place in a freezer suitable container and sprinkle on the cherry chunks 5. Put in the freezer until solid, allow to cool at fridge temperature for ten minutes before serving
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a v e n e G f o Heart d Strawberry n a b r a b u h R ) ( e l b m Cru • • • • • • • • • •
You’ll need:
570g Kentish rhubarb 800g Kentish strawberries 1 dessert spoon of Kentish honey Rhubarb cordial Corn flour sprinkling 240g plain flour 100g butter 120g sugar 1 pot whipping cream Vanilla paste
Method:
1. Wash and chop the rhubarb into inch size pieces, put in a roasting pan with a dessert spoon of honey and rhubarb cordial 2. Add ¼ cup of cold water and cover with tin foil, and roast until just soft but still holding shape and colour 3. Pour off the juice and put the rhubarb into a dish, add sugar if needed 4. Wash and chop the strawberries and add to the dish 5. Mix a small amount of the reserved juice with corn flour and a teaspoon of vanilla paste, pour over the fruit and leave to infuse 6. Add the flour to the butter in a bowl and mix together until mixture has a breadcrumb look, add the sugar, spread the mixture evenly over the fruit and bake for approximately 30 minutes until crumble is golden brown 7. In a clean mixing bowl pour whipping cream and two teaspoons of vanilla paste, whip until thick 8. Serve crumble with a generous dollop of the cream and enjoy!
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From MINSTER IN SHEPPEY
From MINSTER IN SHEPPEY • • • • • • •
You’ll need:
500g pears 175g caster sugar 500ml full fat milk 500ml double cream 1 vanilla pod 10 egg yolks 2 tablespoons lemon juice
Pear Ice Cream Method:
1. Chop the pears, put them in a bowl and sprinkle over 2 tablespoons of caster sugar and leave for a bit 2. Pour the milk cream into saucepan and add the vanilla pod, bring the pan nearly to the boil and then take it off the heat, leave for 20 minutes 3. Whisk the egg yolks and the 175g of sugar until thick and pale yellow, take the vanilla pod out of the milk and cream and pour, while whisking over the yolks. Put the pan back on the heat with the cream, milk and sugar mixture and stir until it thickens, take off the heat and pour into a bowl 4. Puree the pears, and when the cream mixture has cooled fold in the lemon juice with the pear puree 5. Put in the freezer to freeze
g n i d d u P s ’ e v E h s i t n Ke • • • •
• • • • •
From ST. MARGARETS CLITHEROW Method: You’ll need:
3 Bramley apples 115g Granulated sugar 450g Kentish Strawberries 3 sprigs of lavender flowers plus 1 tbsp Culinary Lavender Heads 2 Drops Kentish Lavender Culinary Essence 115g Caster sugar, plus extra for sprinkling 115g Butter, softened 2 medium eggs 115g Self raising flour
1.Preheat the oven to I80°C/Gas Mark 4. 2.Peel, core and roughly chop the apples. Mix with the granulated sugar in a large bowl. Wash, hull and halve the strawberries. Mix into the apples and tip into an ovenproof dish. Tuck 3 lavender sprigs into the fruit . 3.Place the culinary heads and sugar into a food processor until the lavender is finely chopped. Add the butter and the lavender essence and process until fluffy. 4.Beat in the eggs, one at a time, followed by the flour. Spoon blobs of the mixture onto the fruit, and roughly spread it out. 5.Immediately place in the centre of the oven. Bake.for 50 minutes. until it is golden and has risen into a layer of springy sponge. Remove from the oven and sprinkle with caster sugar. 6.Serve warm or at room temperature with lots of cream.
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s i a r F e g a m o Fr ake with c e s e e e Ch c u a S y r r e b w a r St FOR THE BASE
You’ll need:
• 1x 23cm springform baking tin • 175g sweet oat biscuits • 50g butter melted • 350g full-fat curd cheese • 350g fromage frais • 3x size 2 eggs • 175g caster sugar • 2 level tablespoons caster sugar • 1 teaspoon vanilla extract
FOR THE TOPPING You’ll need: • 700g strawberries (hulled) • 2 level tablespoons caster sugar
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Method:
From tenterden junior school
1. Heat oven to gas mark 2 300F 150C 2. Crush the biscuits with a rolling pin and mix them with the melted butter and stir in the hazelnuts, press in baking tin and put in fridge to firm up 3. In a large bowl mix the curd cheese, fromage frais, eggs, sugar and vanilla with an electric mixer until everything is silky smooth 4. Pour the mixture on the biscuit base and cook in the centre of the oven for 30 minutes 5. After 30 minutes turn off the oven and leave cheesecake in the oven until completely cold 6. Then remove the cheesecake from the tin and put on a plate, cover and chill
Method:
1. Use 8oz (225g) of strawberries, put in a bowl and sprinkle them with caster sugar and leave to soak for 30 minutes 2. Put the strawberries and sugar into a food processor and purée 3. Arrange the remaining strawberries over the cheesecake and spoon some of the purée over the top
y e t a l o c o h C y t i u r The F Meringue
Lemon posset
From SNODLAND CEP school Where Did it Come From?
miles) Strawberries (5 miles) Raspberries (5 s) Grapes (19.4 mile Kent) in e bl la ai Kiwi (not av .33 miles) Squirty cream (9 miles) Meringue (9.34 te (7.64 Miles) Melted Chocola
• • • • • • •
You’ll need:
Strawberries Raspberries Grapes Kiwi Squirty cream Meringue Melted chocolate
t h g i l e D e l b rum
C • • • • • • • •
Method:
1. Firstly chop up all the fruit into thin slices 2. Prepare the meringue by crumbling and put it a bowl 3. Place the fruit in the meringue put the fruit and meringue in the fridge 4. After 10 minutes start melting the chocolate 5. Pour the chocolate on to the fruit and meringue mix 6. Put in the fridge to set
From P E C D N A L D O N S school
Method:
You’ll need:
Apples Strawberries Blackberries Blueberries Honey Digestive Biscuits Whipped Cream Chocolate Curls
1. First peel and core the apples and cut into small pieces 2.Then cook the apple and other fruits in a saucepan until they are soft. Leave to cool. 3. Next fill a glass half way with the fruit mixture 4. After that, drizzle over some honey 5. Crush the biscuits and put a layer over the fruit and honey 6. Spoon whipped cream over the top 7. Finally decorate with chocolate curls
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s e i P e l b m u r C f o y & e l e l d p e p A M rb & Ginger, A Rhuba Blackberry You’ll need: • 4oz plain flour • 2oz margarine • • • •
N H O J E H T m o r F Y M E D A C A S I L L WA
4 oz plain flour 2 oz margarine 2 oz caster sugar 2 oz porridge oats
• 2 English Bramley apples • 4oz blackberries • 2oz caster sugar • 1b rhubarb • stem ginger • 2oz caster sugar
Method:
1. Cut rhubarb into small pieces, grate ginger and add 2oz sugar and 2 fl oz water. Cook until rhubarb is soft. 2. Peel apples and slice, add blackberries, 2oz sugar and 2fl oz water. Cook until apples are soft. 3. Put flour and 2oz margin bowl and rub to form breadcrumbs . Add 1fl oz water to form pastry. Roll out and cut circles. Cook for 10 minutes. 4. Put 4oz flour and 2oz margin bowl and rub to form breadcrumbs. Add 2oz caster sugar and porridge oats to make crumble. 5. Fill pastry cases with fruit fillings and cover with crumble mix. Cook at gas mark 5 for 15 minutes.
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d n a s i t u o f a l C b r Rhuba ingue Swans Mer clafoutis You’ll need: • 4oz plain flour • 2oz margarine • • • •
4 oz plain flour 2 oz margarine 2 oz caster sugar 2 oz porridge oats
• 2 English Bramley apples • 4oz blackberries • 2oz caster sugar • 1b rhubarb • stem ginger • 2oz caster sugar
From HOATH OOL PRIMARY SCH Method:
1.Turn oven to gas mark 5 19o•c (375.F). In a large bowl put all of the batter ingredients and whip until well mixed and bubbly. Now leave this to one side. 2. Next, top and tail the rhubarb and cut into 20mm cubes. Now put the cubes on a greased tray and sprinkle with caster sugar. Bake for 8 minutes. Carefully drain and cool. 3. Grease 6 metal, loose - bottomed tart tins and place them on a baking sheet. Now place your drained rhubarb into the tart tins and gently pour over the batter mix. Place these into the pre-heated oven and cook for approximately 25 minutes. When golden in colour and firm to the touch remove from the oven. Serving: Place each clafoutis on an individual serving plate and dust with icing sugar. Garnish with a fresh cream meringue swan and serve.
s n a w s e u g n i r me You’ll need: Method: • • • • •
4 egg whites 8 oz sugar A pinch of corn flour A splash of vinegar Whipped Double Cream
1.Whisk egg whites and slowly add the sugar with the pinch of corn flour, until it forms stiff peaks (and the bowl can be held upside down over your head safely). Add a splash of vinegar and beat in. 2.Prepare an oven tray covered in baking paper. 3.Using a piping bag with medium nozzle pipe meringue swirl shapes onto baking tray, these will form the body and wings of the swan. Next pipe on a few shapes resembling and S these will form the necks of the swan. 4. Bake in a cool oven (130deg. C) for 30-35 minutes or until firm. Turn the oven off and leave for a further 45minutes. Then take out and cool. 5.Sandwich wings together with cream and stick the neck into cream to form the neck and head.
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