Back in November 2012, one of the UK’s favourite chocolate brands, Aero, took over the trendy Truman Brewery in Shoreditch gallery for three days to create a multi-sensory bubbly experience. I was lucky enough to be invited along to the press launch which showcased a unique foodie experience heightening taste, sight and smell. I felt like a big kid in a playground where bubbles filled the air and everything smelt like tasty Aero chocolate. Ever wondered what it would be like to to walk through a bubbly bar of Aero? Watch this video to find out more. The event also included a master class run by award-winning food designer Andrew Stellitano, who created some incredible bubbly treats. It’s amazing what you can do with Aero chocolate and although I’m not an award-winning food designer like Andrew, let alone someone who can actually cook, I am confident I can create a simple Aero Roulade. To create the roulade and turn your kitchen into a bubble playground, all you need is eggs, caster sugar, corn flour, white wine vinegar and of course, some delicious Aero chocolate. What’s more, it’s only 160 calories per serving which is great if you are trying to cut back after Christmas. Aero have three core flavours and although I recommend mint, you can use either in this dessert. There really is no excuse not to try it. A full list of ingredients and instructions on how to make this guilt-free dessert can be found below:
Chocolate Aero Meringue Roulade (Serves 6)
25g coarsely grated Mint Chocolate Aero
3 eggs whites
175g caster sugar
2 tsp cornflour
1 tsp white wine vinegar
To decorate: tbsp coarsely grated Mint Chocolate Aero
284mls double cream, whipped until stiff
300g strawberries (or similar fruit depending on the season)
1. Preheat the oven to 150C /Gas 2
2. Line a 33x23cm Swiss roll tin with non-stick baking parchment.
3. Whisk the egg white until stiff and gradually whisk in the caster sugar 1 tbsp at a time.
4. Whisk in the cornflour, vinegar and vanilla extract.
5. Spoon into the tin, gently level and bake for 30 minutes until the surface is just firm.
6. Dust some baking parchment with icing sugar.
7. Remove meringue from the oven and cover with damp greaseproof paper for 10 minutes.
8. Discard the damp paper and turn the meringue out onto the parchment and peel off the lining paper.
9. Spread the whipped cream over the meringue and scatter the strawberries over the top.
10. Use the parchment to roll from one short end.
11. Carefully transfer the roulade onto a serving plate and sprinkle with grated Mint Chocolate Aero.
If all goes well with the roulade, I may even try my hand at making this Chocolate Mint Aero Mousse for an upcoming dinner party I’m attending.
Now before I do, I think it’s time to relax, indulge and relive my bubbly experience with some Aero chocolate.
Living life, loving cake,