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FINISHING TECHNIQUES – (SOFT) MERINGUE
FINISHING TECHNIQUES – (SOFT) MERINGUE
FLEUR DE MERINGUE CONSTRUCTION 2 1
Fill a Flexipan-mould for small oval cakes with an ice cream parfait (1) of white chocolate. Sprinkle with white crispearls. Remove from the mould and keep in the freezer (= the interiors). Line a cooled flexible mould for oval cakes with a passion fruit sorbet (2) and press the interiors into the middle. Seal off the moulds with another layer of passion fruit sorbet and place in the freezer.
RECIPES Passion fruit sorbet (see basic recipe 2 on page 48) Ice cream parfait of white chocolate (see page 58) Italian meringue (see Raspberry on page 64) Hard meringue 250 g egg white 250 g sugar 125 g sugar 125 g powder sugar Beat together the egg white and the largest portion of sugar until they form a stiff foam. Add the smaller portion of sugar and beat further. Stir the icing sugar into the foam. Divide the foam into three equal portions. Keep one portion white. Colour the second portion yellow and the third portion red, using appropriate colorants that are bake-resistant. Place the three portions randomly on a baking mat.
Work the portions into and through each other, so that a marbled effect is obtained. Dry-bake for 1 hour in an oven at 100 °C to 120 °C. After 1 hour, turn off the oven and allow the meringue to dry further in the residual heat. Keep the meringue in a dry place in a well-sealed container.
FINISHING Remove the ice cream cakes from their moulds and return them briefly to the freezer. Pipe a floral motif in Italian meringue on the top of each cake. Press pieces of hard, coloured meringue to the sides of each cake. Decorate the tops with a sprig of red currants and a sprinkling of decorating sugar.
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