Meringue Glacé

Strawberry Meringue Glace

Strawberry Meringue Glace

Yield: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Strawberry Meringue Glace, Chantilly & Melody of Fruits Voatsiperifery, Angel Hair
Crisp baked meringue shells, strawberry sorbet, chantilly cream, exotic fruits marinated with basil & wild Madagascar Voatsiperifery pepper, spun sugar.

Ingredients

Strawberry Sorbet

  • 400g Strawberry Puree
  • 230g Water
  • 100g Sugar
  • 40g Powdered Glucose
  • 11g Dextrose
  • 16g Invert Sugar
  • 3g Stabiliser (Super Neutrose)

Meringue

  • 200g egg whites
  • 400g sugar

Chantilly Cream

  • 500g Cream
  • 60g Icing Sugar
  • 1/2 vanilla pod

Syrup Marinade

  • 125g Sugar
  • 600g Water
  • 1/2 Vanilla Pod
  • 7.5g Wild Madagascar Pepper (Voatsiperifery)
  • 4 Basil Leaves
  • 1 Limes Juice

Fruit Soup

  • 50g Pineapple
  • 50g Apple
  • 50g Kiwi Fruit
  • 50g Mango
  • 50g Strawberries / Musk Melon
  • 50g Banana
  • 2 Passion Fruits or Puree
  • 50g Pear

Spun Sugar Flowers

  • Spun Sugar
  • Dried flowers / mint/ basil

Instructions

Strawberry Sorbet
Hydrate & cook stabaliser in microwave with water add remaining ingredients and cook to 65C
Freeze in ice cream machine.

Meringue
Cold Meringue method pipe onto back of Demarle dome moulds and bake 110C 35 minutes

Chantilly Cream
Whisk slowly until a thick and creamy piping consistency

Syrup Marinade
Boil water and sugar with vanilla, pepper, basil and lime juice cover and allow to infuse for 12 hours when cool store 4˚C, strain before using.

Fruit Soup
Cut all fruits into a fine dice and add to cold syrup marinade and reserve at 4°C

Spun Sugar
Boil sugar, water and glucose to 160˚C or a very light caramel allow to cool and make spun sugar on a silpat mat, sprinkle with flowers and leaves, cover with more spun sugar and press, cut small disks or break up and reserve with silica gel until required

Notes

Plate as per picture

Recipe by: Martin Chiffers International Pastry Consultant

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Post by Martin Chiffers

International Pastry Consultant | Author & Expert Consultant BBC2 “BAKE OFF” Creme de la Crème | UK Pastry Team President 2011-2017, Teacher, Artist, Demonstrations, Collaborations

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