Gastronomixs

Fennel meringue

Fennel has a very fresh, almost aniseed flavor, that is mainly perceived by the nose, this meringue is therefore a real taste explosion.

Fennel meringue

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Ingredients

250

ml

fennel juice

25

g

albumin powder

1

g

xanthan gum

75

g

granulated sugar

Preparation method

  • Use a hand-held blender to mix the fennel juice with the Albumina and the xanthan gum until smooth
  • Set aside to rest for two hours in the refrigerator.
  • Beat the mixture in a planet mixer until fluffy.
  • Add the sugar in three increments.
  • Beat the meringue until glossy and stiff peaks start to form.
  • Spoon into a piping bag fitted with a smooth nozzle.
  • Pipe small dots onto a sheet of baking paper or a silicone mat.
  • Dry the meringues at 60°C for twelve hours in a drying oven.

Serving suggestions

  • As a fresh, savory component in a dessert.
  • In a composition with veal or lamb.
  • In a composition with langoustine, scallop, sea bass or dorade.

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