Chocapic® Meringues nests with lemon & strawberry

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.