For the burnt meringue topping place all of the ingredients into a heatproof bowl and whisk
gently over a pan of simmering water until the sugar has dissolved.
Not exact matches
Shave the cacao butter on a graterand melt it
gently in a double boiler (or in a bowl set
over a
pan of gently simmering water, ensuring the base
of the bowl does not touch the
water below).
Set bowl
over a
pan of simmering water, and stir
gently until sugar has dissolved and mixture is warm to the touch, about 2 to 3 minutes.
Reheat
gently in a heatproof bowl set
over a
pan of simmering water before serving.
In a small bowl,
gently melt the chocolate either in the microwave — in short bursts on high or
over a
pan of simmering water (make sure the bowl isn't touching the
water).
Gently melt together icing ingredients in a heatproof bowl set
over a
pan of barely
simmering water, then chill or cool until spreadable.
To assemble the dessert, put the egg whites, sugar and cream
of tartar for the amaretto Swiss meringue into a grease - free heatproof bowl set
over a
pan of gently simmering water.
Put the eggs and sugar into a heatproof bowl set
over a
pan of gently simmering water, making sure the bowl doesn't touch the
water.