Meringue with Ganache

Meringue with Ganache

Meringue with Ganache

An exclusive dessert of meringue with lemon ganache by the chefs of 'Il Luogo di Aimo e Nadia' restaurant - part of FDL's 'Dress the Plate' challenge.

September 20, 2013

Cuisine

Dietary Consideration

serves for

8

total time

0 HR 0 MIN

ingredients

sugar
150 g
Egg white
100 g
Cinnamon
1 g
White chocolate
40 g, flakes
Eggs
75 g
Egg yolk
20 g
sugar
90 g
Passion fruit
75 g, pulp (about 3 fruits)
butter
50 g
corn starch
15 g
Lemon juice
55 g, fresh
Lemon zest
1/2 grated
Gold flakes
White chocolate
thin squares

Preparation

Meringues

Whip the egg white with the sugar, add the cinnamon and mix.

Cover a baking tray with a sheet of parchment paper and using a sac-à-poche mould 10 meringues.

Bake in the oven at 100°C for 12 hours.

Ganache

In a bowl mix the egg, the yolk, 50 g of sugar and the corn starch.

Heat the lemon juice and zest with the remaining sugar to 90°C.

Add the passion fruit, mix well, take off from the heat and filter.

Add gently to the egg mixture and whisk.

Heat on low fire until thickened, then add the chocolate and the butter.

Let the ganache cool at room temperature.

Assembly

Place one meringue in the centre of each plate, put some ganache on a side of the meringue, decorate with the gold flakes and the chocolate squares.

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