Meringues with raspberry cream
Instructions
The doses indicated need for meringue shells 30.
Prepare the meringue by following the directions in the recipe of '' Swiss '' meringue, joining the sieved starch, along with icing sugar.
Oven plate coated with a sheet of parchment paper and draw on it with a pencil of circles of 8 cm in diameter.
Place the meringue in a pocket of fabric with a star nozzle No.
7 and spread it in a spiral inside the circles drawn on the plate.
Air-dry the meringues in the oven at 100 degrees for a whole night, leaving open the door.
The following day i baked meringue shells, rivestitene the flat part with a little chocolate frosting and decorated the other side with the same frosting.
In a saucepan bring to a boil the red wine and 60 g of sugar, mix in the potato flour, then add two-thirds of raspberries.
Bring back to a boil, add the distillate of raspberries, you reduce the syrup a little at moderate heat, then remove from heat.
Puree the rest of the fruits and passed through a sieve the puree.
In a bowl, whip the cream soda well with sugar, add the mashed raspberries and put in a pocket of fabric with a star nozzle No.
11.
Formed a cordon of whipped cream along the edge of half of meringue shells.
Put at the center of each cord a little raspberry Compote in red wine, then cover with the remaining shells.
Ingredients and dosing for 15 persons
- 100 g of chocolate frosting
- 12 cl of red wine
- 120 g of sugar
- 2 teaspoons of potato starch
- 400 g of raspberries
- 4 cl of distillate of raspberries
- 35 cl of cream
- For the meringue:
- 8 egg whites
- 250 g of granulated sugar
- 200 g of icing sugar
- 30 g of potato starch