INGREDIENTS
- – Pionono 2 models
- – American cream ice cream 250 g
- – Strawberry 250 g
- – Church
- For the French meringue:
- – Clara 160 g
- – Sugar 160 g
- – Impalpable sugar 160 g
- – Lemon juice 1 unit
- For the sauce:
- – Water 100 cc
- – Sugar 100 cc
- – Glucose 2 tbsp
- – Cocoa 20 g
- – Butter 15 g
- To brighten:
- – Mint 1 handful
OMELLETTE SURPRISE: with ice cream, French meringue and mint
PROCEDURE:
1. For the meringue, beat the egg whites with half the sugar till foamy after which add the remaining two or 3 times, persevering with to beat till stiff.
2. Switch the preparation to a sleeve and reserve.
3. Individually, lower the strawberries into halves and put aside. Sauté with somewhat sugar and flambé with kirch.
4. For the syrup, warmth the water and sugar till mixed. Add the glucose, cocoa and produce to 103 levels. Take away from warmth and add the butter.
5. Emulsify and reserve.
6. To assemble, lower pionono discs and canopy with ice cream, strawberries, meringue and enhance with mint
