CAlling cooks - pre-whisk eggs?

[markmarkymark]

Yo all...

I am having friends around for dinner on the 31 - starter and main course are fine - happy with them.

I'm not one for puddings (and certainly not for cooking them), but I'm going to have a go. I have chosen a hot chocolate pudding which involves making up a sponge mixture, placing some of the mixture in a small bowl, placing a frozen ice cube of previously made chocolate sauce in the middle and then topping with more of the mixture - before baking ...

Question is: I know I can not pre-make the sponge mixture as it will go 'flat' if I do not use it straight away. But, can I pre-whisk the egg white (this is the bit that takes the time), leave until after dinner, and then give it a final whisk again before making the sponge mixture? Will the egg white survive a couple of hours or will it go funny?

I'm trying to prepare to keep the gap between main course and pudding short....

So cooks - please advise...!

thanks

Mark

[daxx]

Originally Posted by markmarkymark

Question is: I know I can not pre-make the sponge mixture as it will go 'flat' if I do not use it straight away. But, can I pre-whisk the egg white (this is the bit that takes the time), leave until after dinner, and then give it a final whisk again before making the sponge mixture? Will the egg white survive a couple of hours or will it go funny?

Couple of hours = highly likely that the ew will loose most of the air trapped in it and go semi gelatinous. 20 mins before is OK at room temperature with a quick whisk just before folding in the basic sponge mix. You 'may' get away with 40 mins if you can store the ew at a cool location (not the kitchen) outside porch should be OK but not in the fridge (too cool).


d

edit: you can make the basic sponge mix up to two hours before hand and place in a fridge with a damp t-towel over the top of the bowl (stops 'skinning', again just a quick whisk before using.

[markmarkymark]

hey thanks ....

so actually better to make the sponge mix and store rather than store the whisked egg - thx!!

mark

[daxx]

yep.

120 mins make basic sponge mix (store cool place or fridge)

20 mins whisk egg whites
18 mins re whisk basic sponge mix

14 mins fold egg white into sponge mix

'layer off' mixtures
place some in baking bowl
place in 'ice cubes of chocolate sauce
top off with rest of mixture
bake in oven or whatever cooking method recipe states

use any left over sponge mix to make 'biscuits' on a baking tray

one large spoonful per biscuit onto well greased or greaseproof paper on tray. Remove from oven 1/2 way through cooking time for main pud (about 10-15 mins)

If serving main pud with ice cream the biscuits can be crumbled over the top or used as 'wafers', same if serving with a sauce

[paulyoung666]

depends on what you are using to whisk the egg whites but it should only take minutes to whisk them

[markmarkymark]

thanks all for the advice....

Paul - was going to be by hand - now its the kenwood. Its amazing, I can cook quite well and starters and main courses are fine, but puddings - I go to pieces

[andygrif]

Just a suggestion from someone who's done his fair share of dinner parties....

If you feel at this stage like changing your mind about the choice of desert, try something that you can prepare fully in advance and chill, such as a lemon tart, fruit tart, mousse etc etc.

You'll find you have a lot more time to devote to your guests and you'll get a lot less stressed in the kitchen!!

Hope you have a good un!

[paulyoung666]

Originally Posted by andygrif

Just a suggestion from someone who's done his fair share of dinner parties....

If you feel at this stage like changing your mind about the choice of desert, try something that you can prepare fully in advance and chill, such as a lemon tart, fruit tart, mousse etc etc.

You'll find you have a lot more time to devote to your guests and you'll get a lot less stressed in the kitchen!!

Hope you have a good un!

very good advice , something you can just pull out of the fridge at the last minute