Individual Meringue Swan Lakes Food

COFFEE-AND-DOUGHNUTS FLOAT

Steps:

• Whisk the chocolate sauce and instant espresso powder together in a small bowl until combined.
• Scoop the coffee ice cream into a tall glass and drizzle with the espresso-chocolate syrup. Pour the coffee soda over the ice cream and top with a spoonful of whipped cream. Add a straw and thread through the doughnuts, which can rest right on the top of the glass. Serve.

VALENTINE SWANS

Steps:

• Meringue: In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, vanilla and salt, beating until stiff peaks form and sugar is dissolved, about 8 minutes. Drop eight 1/4 cupfuls onto an ungreased parchment lined baking sheet. Shape each into a 4-in. long teardrop shell., Spoon remaining meringue into a pastry bag and cut a hole in the corner of bag. For swan necks, pipe eight 3-in. long question-mark shapes onto a second parchment-lined baking sheet. Insert a slivered almond in each for a beak., Bake teardrop shells at 225° for 30 minutes, then place meringue necks in oven and bake both the shells and necks 1 hour longer. Turn oven off. Let stand in oven for 1 hour. Remove to wire racks to cool., Mousse: Combine the cream cheese and butter in a small bowl. Beat in confectioners' sugar and cocoa until fluffy., Drain cherries, reserving juice. Chop cherries and gently fold into mousse. Refrigerate until assembling., Sauce: Combine the cornstarch, water, food coloring and reserved cherry juice in a saucepan until smooth. Bring to a boil, then cook and stir for 2 minutes or until thickened. Cool., Topping: In a bowl, beat whipping cream and confectioners' sugar until soft peaks form. Spoon 1/3 cup into a pastry bag. Cut a small hole in the corner of bag and set aside. , Assembly: Spoon 1/4 cup chocolate mousse into each meringue shell. Referring to photo above for shape, carefully spread remaining topping over mousse and shell to form swan body. Insert sliced almonds for wings. Insert meringue neck., Place each swan on an individual serving plate. Spoon cherry sauce around swans. Pipe hearts in the sauce around swans with reserved topping.