I have two problems. Well, I have many. But there are two of a culinary nature, on which I hope some kitchenly types might offer advice.
1. Owing to the choux wreath I have an imperial shitload of leftover eggwhites.
2. I am going to a neighbour for dinner tomorrow[*] and am requested to bring a pudding.
I feel the obvious answer at this point is "pavlova". However it (and any other meringue-based option) feels inherently summery to me. Too summery to be appropriate in fog-bound London in January. I'm sure I could buy strawberries and raspberries, but they'll be air-freighted in from Far Away, and probably won't be that great anyway.
What I do have, though, is some dark chocolate with ginger, and a lot of windfall cooking apples. So my current plan is: pavlova base, layer of chocolate (and ginger) ganache, layer of apple slices (baked with cinnamon and such), whipped cream on the top.
I might put something like the syrup from crystallized ginger in the whipped cream. And ideally I'd like something to make the whole thing look less "white".
1. Does this sound like a terrible idea?
2. Will ganache make meringue soggy?
3. Will whipping cream with syrup work, or will the syrup be too heavy?
4. Any ideas on the whiteness front? Maybe I should whip the cream with Winter Spiced Ribena...
5. Any ideas of anything completely different I could do with six egg whites? (Needs to be cooked and carried next door, so not something you'd eat straight after cooking.)
[*] Yeah, a neighbour. Not a friend who lives nearby, an actual neighbour whom I have only met as a result of the geographical proximity in our dwellings. Yeah, in London. No, I didn't think that was allowed either.