Koko Krunch® meringue nests with lemon & strawberry
A new twist on an old favourite dessert that is bursting with fruity, crunchy, chocolate flavors. Clean plates all around!
- Preparation Time
- 3 h
- Cooking Time
- 3 h
- Skill Level
- Serving Size
|double the weight in powdered sugar|
|The lemon mousse:|
|300 g||lemon curd|
|250 ml||cool liquid full cream (30-35% fat)|
|2||leaf of gelatine|
|some popcorn and Koko Krunch® petals|
- Pour the egg whites into a salad bowl that can resist hot water.
- Weigh them and put in double the weight of powdered sugar.
- Start to mix with a whisk to include the sugar.
- Bring the water to a simmer in a pan, and put the salad bowl on top.
- Whisk with an electric mixer.
- Gradually, the whites will thicken, take volume and become shiny.
- Once the meringue is compact, remove the salad bowl from the hot water.
- Continue to whisk for 5 minutes.
- Turn a cup muffin pan upside down on a baking sheet.
- Fill a pastry bag (5 mm) with the meringue and create spirals around the domes.
- Heat your fan-assisted oven to 100-110°C and bake for 3 hours.
- Remove from oven, let it cool then put into the freezer for an hour.
- It will allow you to unroll the domes easily.
The lemon mousse:
- Pour the lemon custard into a small pan.
- Plunge the gelatin sheet into a bowl of cold water, in order to soften it.
- Heat the cream on a low heat, while mixing add the gelatin sheet.
- Incorporate air into the mixture with a whisk and remove from the heat.
- Pour the cream into a salad bowl and whisk rapidly until it becomes firm.
- Pour the lemon custard into the cream and gently mix with a spatula in four strokes.
- Keep the mix in your refrigerator for, at least, 2 hours.
- When you serve, put the lemon custard into a pastry bag fitted with a fluted tip and fill the meringues.
- Do it gently, as meringues can be fragile.
- Lay the meringues on the dessert plates.
- Wash and dice the strawberries.
- Add them to the lemon custard.
- Add the popcorn and Koko Krunch® petals, then serve immediately.
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