I
used unsalted butter and ordinary caster sugar.
A
tip or two when lining a loaf tin with cling film and trying to avoid
creases.
Don't
tear off a huge piece of cling film – you know what'll happen, you
wrap yourself in the stuff and get very cross!
You'll
need two single pieces of kitchen roll. The first scrunch up and
pour a tiny drop of vegetable oil into the tin and use the kitchen
roll to grease it thoroughly – every nook and cranny.
Place
your cling film into the tin and gently ease it as flat as you can.
Scrunch up the other piece of kitchen roll and smooth out the bottom
of the tin – it really does work.
Here's
the best tip. When you separate your eggs have two boxes ready.
Place two of the egg whites in one and the remaining four in another.
The only trouble with using six egg yolks is what to do with the
remaining whites.
All
will become clear in the fullness of time – all you need to
remember for now is to freeze the egg whites.
You
can chill the marquise overnight or up to 2 days. Serve straight
away or freeze for up to one month.
In
the ordinary course of a recipe I'd complete it and there'd be photos
of it served and decorated. I'm putting the marquise straight into
the freezer, cut in half and double wrapped in cling film and then
foil. I've got supper with friends later this week so I'm going to
use one of the halves then. It makes perfect sense that I've got two
opportunities to serve the dessert and all I have to do is keep my
eye on the date, so that I use the remaining half within a month.
You'll
have to wait a while for the end result!
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