Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Hard | 6 | 75 minuti |
Ingredients
| 100 g | egg whites |
| 250 g | sugar |
| 30 g | powdered sugar |
| 200 mL | whipping cream Sterilgarda |
| 120 g | berries (leave some for decoration) |
Preparation
- In a bain-marie, beat the egg whites and sugar with an electric whisk.
- Whip the mixture until it reaches a temperature of about 60° and then continue with the whisks on a work surface until the mixture is lukewarm.
- Then transfer the Swiss meringue (the mixture) into a piping bag with a 1 cm smooth nozzle.
- On a baking tray covered with baking paper, make perforated “baskets” by making three turns of the piping bag for each one, depending on the size you want.
- Cook in a static oven preheated to 100° for 1 hour on the middle shelf.
- Meanwhile, blend approximately 120g of berries until you obtain a puree.
- Pour the Sterilgarda whipping cream and the icing sugar into a bowl. Whip with an electric whisk.
- Add the berry puree to the mixture obtained and whipped well and continue whipping.
- Then transfer into a piping bag and fill the cold meringue baskets.
- Place in the refrigerator to rest for about an hour.
- Decorate with berries as desired.
cut the watermelon and remove the seeds add the watermelon pulp to the blender with the milk and honey blend until smooth crush the ice cubes and add them ...
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