Tuesday, May 26, 2020

Canonigo

For this year’s first KCC theme we’re supposed to prepare or cook something that would answer this question: “What Filipino dish (savoury or sweet) would you like to have on your birthday?”

Making ube chiffon cake came to my mind easily, I love that cake and I have never tried making it but (due to lack of time and thought ) I wasn’t able to buy ingredients for it, plus I’m not very sure if I can make it successfully with my oven missing its door so I had to try something more simple with less ingredients; that way if ever it fails, it won’t be too much of a waste of time, money and energy ;). After browsing Filipino cookbooks, I thought Canonigo would be perfect to make- it seemed easy and very doable to me, it  will be a breeze (or so I thought..haha).

Canonigo is a Filipino-Spanish meringue dessert very similar to French Ille Flottant ( floating island) the only difference that I see is that Canonigo is bake whole and has caramel sauce. I’ve been wanting to try this too for the longest time but since my husband is not a fan of meringue (he said it was like eating air,), I kept postponing it.

Well, I finally did it last night.. ( it was very last minute but I didn’t want to miss another KCC posting–I missed 2 already including last month’s 🙁 I’m really hoping to get back into regular blogging ( my apology to my blog friends who I haven’t have time to visit lately )..it wasn’t perfect, my canonigo; far from perfect actually hehehe; the meringue that I put in the loaf pan collapsed and the caramel was overcooked; good thing I only made it in small loaf pans so I have some leftover meringue that I baked free form and without a pan ala Ille Flottant.

canonigo

This is very good, though the sauce is just too rich for me; a little goes a long way here

canonigo_floating_meringue_1

looks and taste like a deconstructed Brazo de Mercedes..yummy!

CANONIGO (Floating Meringue)
adapted from Maya Kitchen’s Sarap Pinoy and Kulinarya Cookbook

Ingredients

Caramel:
1 cup sugar

Meringue
8 egg whites
1/2 cup caster sugar ( very fine sugar) *

Custard Sauce
1/2 cup sugar
8 egg yolks
1 1/2 cup evaporated milk
1/4 cup rum ( optional)
1 teaspoon vanilla
1 teaspoon butter or margerine

Directions:
Preheat oven to 325F degrees. Caramelize sugar in a heavy saucepan over low heat, then pour into 2 loaf pans. Grease the sides of the pan; set aside.

Put egg whites in the bowl of the mixer and beat to soft peaks stage on high speed then gradually add sugar; beat until stiff peaks form. Pour into the prepared loaf pans and bake in baine marie ( put loaf pans into a baking pan then fill pan halfways with hot water). Bake for 30-40 minutes. Let cool for a few minutess before inverting into a serving platter.

Make the Sauce: Combine all ingredients for the custard sauce in a heavy saucepan and cook over medium heat, stirring constantly until thick; add rum, vanilla and butter/margerine. Pour over meringue.

Please drop by other KCC members’ blogs too, I’m sure they’ve cooked up something delicious that you may want to try making too! 🙂 

Have a nice day!! 🙂

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