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.
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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.