Butternut meringuePastry recipe
Butternut Squash meringue
- Water - 150g
- Metil - 3g
- xanthan - 1g
- Sugar - 15g
- Egg white (powder) - 10g
Mix all ingredients. Whisk to get a foam. Pipe in the desired shape. Dry at 60 ° C.
Make a hole in the meringue with a spoon parisienne to fill it.
- Milk - 200g
- Agar agar - 2g
- Grated cheese) - 125g
Mix the milk with the agar-agar. Let boil. Mix the cheese. Let gel. Cut into small pieces and mix into a extreme smooth mass.
- Persinette (leaves) - QS
Fill the hole in the meringue with cheese cream. Garnish with a piece of semi-candied lemon pieces and a leaf Persinette® Cress.