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Spumoni alla lavanda e mousse di fragole
Ingredients for French meringues (seven of about 10 cm in diameter): 200 gr of egg whites / 200 gr of icing sugar / 200 gr of sugar
Whip the egg whites until stiff, slowly add the prevesiouly sifted icing sugar and the regular sugar and then two drops of lavander essential oil. Using a spoon arrange the meringues in circles on a baking tin covered with baking paper. Bake the meringues in the oven at 110 degrees for 2 hours with the door slightly open (I put the handle of a wooden spoon in the oven closure). The meringues should be dry and white. The surface should be crispy and thebottom should not be wet but dry. If it is not so, continue cooking, always with the oven door open.
Ingredients for the strawberry and yogurt mousse: 2 egg yolks / 80 gr of syrup (made with 50 grams of sugar + 30 gr of water) / 200 gr of whole white yogurt / 200 gr of whisked strawberry/ 8 gr of gelatine (4 sheets) / 300 gr of fresh cream
Whip up the cream and put it in the fridge. Boil water and sugar for 3 minutes. Meanwhile mix the yolks. Pour slowly the boiling syrup on the yolks continuing to whip them up until they cooled down completely.
Put the gelatine in cold water to rehydrate. Mix the whisked strawberries with yogurt. Drain the gelatine without squeezing it, and place it in a small pan. Melt it and add two tablespoons of yogurt and strawberries. Mix well. Add yogurt and whisked strawberries to the pasteurized eggs and then add the gelatine. Mix well
Add the whipped cream to the strawberries and yogurt mixture with movements from the bottom to upwards. Place in the refrigerator until serving
Composition: spread on the surface of each meringue a teaspoon of lemon gelée. Break the surface of the meringues with the back of a spoon. Put the mousse in a sac a poche and decorate the meringues. Garnish with a few strawberry slices
Spumoni alla lavanda e mousse di fragole
Ingredients for French meringues (seven of about 10 cm in diameter): 200 gr of egg whites / 200 gr of icing sugar / 200 gr of sugar
Whip the egg whites until stiff, slowly add the prevesiouly sifted icing sugar and the regular sugar and then two drops of lavander essential oil. Using a spoon arrange the meringues in circles on a baking tin covered with baking paper. Bake the meringues in the oven at 110 degrees for 2 hours with the door slightly open (I put the handle of a wooden spoon in the oven closure). The meringues should be dry and white. The surface should be crispy and thebottom should not be wet but dry. If it is not so, continue cooking, always with the oven door open.
Ingredients for the strawberry and yogurt mousse: 2 egg yolks / 80 gr of syrup (made with 50 grams of sugar + 30 gr of water) / 200 gr of whole white yogurt / 200 gr of whisked strawberry/ 8 gr of gelatine (4 sheets) / 300 gr of fresh cream
Whip up the cream and put it in the fridge. Boil water and sugar for 3 minutes. Meanwhile mix the yolks. Pour slowly the boiling syrup on the yolks continuing to whip them up until they cooled down completely.
Put the gelatine in cold water to rehydrate. Mix the whisked strawberries with yogurt. Drain the gelatine without squeezing it, and place it in a small pan. Melt it and add two tablespoons of yogurt and strawberries. Mix well. Add yogurt and whisked strawberries to the pasteurized eggs and then add the gelatine. Mix well
Add the whipped cream to the strawberries and yogurt mixture with movements from the bottom to upwards. Place in the refrigerator until serving
Composition: spread on the surface of each meringue a teaspoon of lemon gelée. Break the surface of the meringues with the back of a spoon. Put the mousse in a sac a poche and decorate the meringues. Garnish with a few strawberry slices