I hear the angels call my name

[venta]

I have two problems. Well, I have many. But there are two of a culinary nature, on which I hope some kitchenly types might offer advice.

1. Owing to the choux wreath  I have an imperial shitload of leftover eggwhites.
2. I am going to a neighbour for dinner tomorrow[*] and am requested to bring a pudding.

Comments

[stegzy]

1. Does this sound like a terrible idea? - Not sure about the pavlova base for a winter pudding.

2. Will ganache make meringue soggy? - what sushidog says

3. Will whipping cream with syrup work, or will the syrup be too heavy? Cream and syrup not usually a good idea unless it's on ice cream in a sundae

4. Any ideas on the whiteness front? Maybe I should whip the cream with Winter Spiced Ribena...- nooooo

5. Any ideas of anything completely different I could do with six egg whites? (Needs to be cooked and carried next door, so not something you'd eat straight after cooking.) - Yes.

Before I lived with Wife v1.0 who was diabetic, I used to do this pudding my nan taught me. I've made it a few times since but with

[venta]

I like the sound of that pudding - I just wussed out of trying something completely unfamiliar when I was going to inflict the results on others :) Will definitely try it out soon though (I have a lot of apples).

It's worth noting that if you have dairy allergy people around, you can actually make quite decent custard with soya milk (or buy soya custard).

Also I was joking about the Ribena ;)

[shermarama]

My usual solution for leftover egg-whites is chocolate mousse, so something more mousse-based? Or maybe something like this chocolate meringue roulade? Or, I'd look at maybe replacing the apples with cherries, because chocolate and cherry and meringue are a great combination (the ginger would probably sit fine in there too) and canned cherries would be fine for something like that?

[venta]

As noted above, I was a bit wary of trying something I'd never made before when I was going to make people I don't know well eat it. I did really like the chocolate meringue roulade idea, though, and was nearly won over to it until I realised I didn't have a swiss roll tin of the right dimensions.

I looked around and found some recipes that made a smaller quantity - that would fit a tin I did have - but the recipes were all so very different that I got scared. Especially since making something pliable enough to roll up neatly seemed like something that could go really quite wrong!

I should definitely experiment with roulades, though. I'll get back to you :)

[deborahw37]

Your Pavlova sounds fan and the Choux Wreath is stunning

I think if you assemble the Pavlova at the last minute all will be well, I'd be inclined to reserve the syrup and drizzle it on before serving. Just sprinkle some chocolate and cinnamon dusting on the cream

And post a piccie!