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Grossglockner

Meringue filled with caramelised apple and pear with lemon gel, vanilla ice cream, and salted crumble

Dessert meringue Espuma
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André van Dongen

Debic

Ingredients

For 10 servings

French meringue

1 lemon

125 g egg white

125 g fine granulated sugar

125 g icing sugar

10 inflated balloons, 10 cm

Apple and pear caramel

2 apples

2 pears

100 g sugar

50 ml water

20 g miso

100 g butter

1 lemon, juice and zest

10 ml yuzu juice

Espuma

250 ml liquid drained from the apple and pear caramel

250 ml Debic Culinaire Original

Lemon gel

250 ml apple juice

50 ml lime juice

3 g agar-agar

Garnish

200 g crumble

10 vanilla ice cream quenelles

20 g icing sugar

Preparation

French meringue

Degrease the basin and beater of a food processor using lemon juice.

Beat the egg whites until they are white and fluffy.

Gradually add the granulated sugar while beating, then continue beating for about 10 minutes. The mixture should form soft peaks.

Add the icing sugar and beat for a short time. The egg white mixture should now form stiff peaks.

Press the balloons into the egg white and adjust using a palette knife if necessary.

Hang the balloons from pegs on the oven rack and dry them at 70°C with the fan on a low setting (otherwise, the balloons will swing) for 4 hours until dry.

Puncture the balloons and carefully remove them.

Store the meringue in a well-sealed tin with silica beads.

Apple and pear caramel

Peel and dice the apples and pears into large cubes.

Heat a pan and caramelize the sugar.

Add the apple and pear and quench with the water.

Stir until the sugar is dissolved.

Add the miso, butter, lemon, and yuzu.

Transfer to a suitable container, allow to cool, and stir well.

Espuma

Drain the apple and pear caramel in a sieve.

Mix the liquid together with the Culinaire Original and pour into a half-litre siphon.

Aerate with one gas cartridge and leave in the refrigerator until use.

Cook all ingredients together for 1 minute and cool until the mixture has completely set.

Blend until a gel is formed and transfer to a piping bag.

Assembly

Place a serving ring on the plate and fill this with the apple and pear caramel and the crumble. 

Pipe small dots of gel on top and add a quenelle of ice cream. 

Pipe the espuma into the meringue and place on the plate on top of the other ingredients, so as to cover them completely. 

Finish with gel and icing sugar. 

Break open the meringue for the guest at the table.

Recipe tags Dessert meringue Espuma Apple Pears Lemon Vanilla
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