fresh blackberry puree
vanilla paste / extract
water for the gelatin
cream 35% for the mousse
The meringue dessert is familiar to many of you. It’s a French delicacy that captivates many with its fragility and sweetness. It becomes the base or the filling for many other desserts, but this time we’d like to offer a recipe of a separate meringue dish.
- Pour the egg whites at a room temperature into the mixer bowl and mix them at the slowest speed for 4 to 5 minutes using the “Whisk” attachment.
- Mix the sugar with the starch. Increase the speed to the medium one, and keep whipping until a smooth foam. Without increasing the mixer speed, add the sugar mixture to the egg whites, 1 tablespoon every 15 seconds.
- Whip the foam for another 2 to 3 minutes, then increase the speed and whip for another minute.
- Place the meringue in a pastry bag with a simple 16mm (0.63 inch) nozzle. Place the meringue on a perforated silicone mat in circles, 3 cm (1.2 inch) high. Using a teaspoon, make the dimples about 2 cm (0.8 inch) deep. Form the meringue tops if you wish.
- Preheat the oven to 95C (203F). Dry the meringues in a convection mode for about 1 hour. Move the meringues carefully away from the rug. Cool them down.
- Put the butter and the puree in a saucepan, add the sugar and the starch. While stirring, heat the mass until the sugar gets completely dissolved.
- Soak the gelatin in cold water.
- Whip the yolks until slightly lightened, then pour in a small amount of the hot mixture and the puree, and whip well. Pour the curd back into the saucepan. Boil it over a medium heat, constantly whisking, until 84C (183F).
- Remove the curd from the heat; add the gelatin, and dissolve it. Strain the curd into a bowl and refrigerate for 30 to 40 minutes, stirring carefully so that the curd thickens evenly.
- When the curd cools off, set one aside. Fill the meringue with the other half almost to the top. Put them in the fridge just like this.
- Pour the cold cream in the second half of the curd, and gradually increasing the speed of the mixer, whip until fluffy and smooth. Place the mousse in a pastry bag and cover the curd tops of the meringue clouds. Refrigerate again to stabilize.
- Sprinkle the meringues with some freeze-dried blackberry crumbs before serving. Decorate the dessert with fresh berries. Store in a tightly sealed container.