A word from our Ambassadors....
Cystic Fibrosis National Awareness Week takes place from Monday April 10th to Sunday April 16th 2017, with 65 Roses Day taking place on Thursday April 13th.
CFI are delighted to have the support of a number of Celebrity Ambassadors including;
Keelin Shanley, RTÉ Presenter chef Adrian Jenny Dixon, Actress & Fair City star
Thank you to Malone Group for sponsoring the 65 Roses Day advertisement which will run on RTÉ Radio and 2FM in the lead up to 65 Roses Day. Click below to list to the radio advertisement featuring 65 Roses Day Ambassador Keelin Shanley.
65 Roses Bake with Chef Adrian
65 Roses Chocolate Meringue with Rose Filling
* 6 large egg whites at room temperature
* 350g caster sugar
* 1 tbsp cornflour sifted
* 25g cocoa sifted
* 1 tsp white wine vinegar
* 200g dark chocolate broken into pieces
* 400ml whipping cream
* 65g sifted icing sugar
* 2 tsp rosewater
* Pink food colouring
*Extra melted chocolate
* Sugared pale fresh untreated rose petals or edible flowers of your choice
Make the meringue on the day it is to be eaten. Have ready 3 x 23cm circles of baking paper, set on baking sheets. Preheat the oven to 200oC. Using a hand-held electric whisk, whip the egg whites in a bowl until they form stiff peaks, then scatter over the caster sugar a few tbsp at a time, whisking well with each addition. Gradually whisk in the cornflour and cocoa, and then the vinegar, until you have a very stiff, glossy meringue.
Spoon the mixture on to the paper circles, taking it almost to the edge and lightly swirling the top. Place in the oven, reduce the temperature to its lowest setting (or about 110oC) and bake for one and a half hours. Remove from the oven and leave to cool.
To make the filling, melt the chocolate in a bowl set over a pan containing a little simmering water, then leave to cool to room temperature.
Shortly before serving, place the remaining filling ingredients in a bowl and whisk until the mixture forms soft peaks. Carefully remove the baking parchment from each meringue. Spread one with a third of the cream. Drizzle over half the melted chocolate. Repeat to make a second layer. Lay the third meringue in place, spoon over the remaining cream and finish, if you like, with extra squiggles of melted chocolate and rose petals or flowers.