Butternut meringue

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. 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.

  2. Cheese cream


    • 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.

  3. Assembly


    • 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.

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