INGREDIENTS
- French meringue:
- – Whites 200g.
- – Sugar 200gr.
- – Impalpable sugar 200gr.
- Diplomata orange cream
- For the orange pastry:
- – 200 grams orange juice.
- -Zest of two oranges.
- – 300 grams entire milk.
- – 140 grams of yolks.
- – 140 grams Sugar.
- – 40 grs Starch.
- – Vanilla essence c/n.
- – 30 grams Butter (non-compulsory).
- For the Diplomat:
- – 230 cm3 Cream ½ batida level.
- Marquise:
- – 300 grams of semi-sweet chocolate.
- – 200 grams of butter.
- – 5 eggs.
- – 200 grams of sugar.
- – Recent blueberries 2 field.
- – Recent strawberries 1 kg.
- – Recent mint 100 grs.
1.For the marquise: Soften the chocolate with the butter.
2.Combine the eggs with the sugar.
Mix each preparations.
3. Butter and sprinkle with bitter cocoa. Pour the preparation and canopy with aluminum foil. Prepare dinner in a low oven till agency. Take away from oven and let cool.
4.For the French meringue: With an electrical mixer, beat the egg whites at medium pace.
5.After they begin to foam, add the widespread sugar very slowly and regularly within the type of a rain.
6.Improve the pace of the machine and beat till reaching the “Snow Level”.
7.Take away the bowl from the machine.
8.Incorporate the impalpable sugar with a spatula making enveloping actions.
9.Place the meringue in a piping bag with a clean nozzle.
10.Make the shapes on a plate with silicone.
Dry in oven at 70ºc.
As soon as dry, let it cool and retailer in an hermetic container till use.
11.For the orange diplomata cream: Deliver the milk and juice along with the zest to a boil, in a bowl combine the sugar with the starch, add the yolks and stir till a homogeneous combination is obtained. Pour the juice and milk over the earlier preparation, combine effectively and return to the warmth, stirring continually with a wire whisk till it begins to thicken and involves a boil. After boiling, take away and place in a bowl and add the chilly lower butter. in small cubes.
Label and canopy with movie involved with the cream. Refrigerate.
12.Regenerate the orange cream (beat it once more to realize its authentic texture).
13.Beat the 300g of cream till medium level, put aside.
Combine the orange pastry cream, incorporating the cream at ½ level, organize in a sleeve to brighten.
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ENJOY IT!.
