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MERINGUE WITH VANILLA CREAM… THE RECIPE IN THE MAG 16

ricetta-the-mag-16
1 min.

MERINGUE WITH VANILLA CREAM, RASPBERRY SAUCE, STRAWBERRIES AND FRESH BERRIES

by Chef Daniele Sebastiani

Ingredients

For the meringue: 85g egg white 175g sugar

For the cream: 250g cream 20g caster sugar Seeds of 1 vanilla pod

For the raspberry sauce: 150g fresh raspberries 25g sugar 20g of water Strawberries and other berries to taste

To make the meringues:

Beat the egg whites and sugar until it reaches the stiff peak stage. Preheat oven to 140 degrees. On a baking tray place 3-4cm discs of baking parchment. Using a piping bag, pipe the meringue onto the circles. Cook for 150 minutes.

To make the sauce:

Put the sugar and water into a saucepan and cook over a medium heat. When the sugar has melted and begins to bubble, add the raspberries and cook for 2 minutes, then remove from heat and allow to cool in the refrigerator.

To make the cream:

Extract the vanilla seeds from the pod by cutting it in half and using the tip of a knife, scoop the seeds out. Whip the cream, sugar and vanilla seeds. Whisk the raspberry sauce and pass through a small sieve to remove the seeds. Remove the meringues when cooked and let them rest for at least 1 hour at room temperature.

TO SERVE:

Put a spoonful of cream on one of the meringues and top it with another. Crumble a couple of the meringues and scatter around the completed ones. Decorate a serving plate with lines of raspberry sauce, place the meringue in the middle and garnish with strawberries and berries.

Bon appetit!

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