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Coconut Pudding
Mousse
Flan
Meringue
Charlotte Russe


 

Meringue “Dan Top” type

Ingredients:
1 tbsp. of Gelatine (12g); 1/4 teacup of hot water (55ml); ¾ teacups of sugar (153g); ½ teacup of cold water (114ml); 3 egg-whites; ½ teacup of sugar (93g).

Covering:
150g milk or bittersweet chocolate covering chopped
50g hydrogenated vegetal fat

Preparation:
Filling:
Add Gelatine to the hot water and stir it with a fork till it has dissolved completely. Leave it in the double-boiler for 10 minutes.
Heat the sugar (3/4 cup) with cold water until melted to thick syrup.
Whisk the egg-whites until stiff and while whisking add constantly little by little the sugar, hot syrup and Gelatine, one at a time, in this order, till you get the consistency of a meringue..