meringue with chocapic cereals, strawberries and popcorn on top

Recipes

Chocapic® Meringues nests with lemon & strawberry

A new twist on an old favourite dessert that is bursting with fruity, crunchy, chocolate flavours. Clean plates all round!

Preparation Time
60 min
Cooking Time
3 h
Cooling Time
2 h
Skill Level
Advanced
Serving Size
6

Ingredients

The meringue:
2egg whites
Double of the weight in powdered sugar
The lemon mousse:
300 glemon curd
250 mlcool liquid full cream (30-35 % fat)
2leaf of gelatine
The filling:
6strawberries
Few Pop-Corns and CHOCAPIC®

Instructions

The meringue

  • Pour the whites in a salad bowl that resist to the water bath.
  • Weigh them and put the double of the weight in powdered sugar.
  • Start to mix with a whisk to incorporate the sugar.
  • Bring to a simmer the water in a pan, and add the salad bowl on the top.
  • Whisk with an electric mixer.
  • Gradually, the whites will slightly thicken under the influence of heat, take volume and become shiny.
  • Once the meringue is compact, remove the salad bowl from the bath.
  • Continue to whisk for 5 minutes.
  • Turn upside down a cup muffin pan on a baking sheet.
  • Fill the meringue into a parchment bag (5mm) and realize spirals around the domes.
  • Heat your oven, fan-assisted, 100 to 110°C and bake for 3 hours.
  • Remove from oven, let cool and stock in the freezer for an hour.
  • It will allow you to unroll the domes easily.

The lemon mousse 

  • Pour the lemon custard in a small pan.
  • Plunge the gelatine sheet in a cold water bowl, in order to soften it.
  • Heat on a low heat the cream, without stopping mixing and add the gelatine sheet.
  • Incorporate it with a whisk and remove from the heat.
  • Pour the cream in a salad bowl and rapidly whisk until it become firm.
  • In 4 times, pour the lemon custard in the cream and gently mix with a spatula.
  • Stock the mix in your refrigerator for, at least, 2 hours.

The service

  • When you serve, fill the lemon custard into a pastry bag fitted with fluted tip and fill the meringues.
  • Do it softly, the meringues are fragile.
  • Lay the meringues on the dessert plates.
  • Wash the strawberries and cut them in dice.
  • Add them to the lemon custard.
  • Add few Pop corns and CHOCAPIC® and serve without waiting.

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