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
- Cooling Time
- Skill Level
- Serving Size
- The meringue:
- 2 egg whites
- 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
- The filling:
- 6 strawberries
- 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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As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Not yet, but we will keep listening and responding to people’s needs.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.
No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.