Ingredients
For 4 portions
For the japonais
4
Egg white(s)
150g
Sugar
90g
Almonds, ground
1pinch(es)
Salt
For the elderberry cream
500g
QimiQ Classic, unchilled
250g
Sour cream 15 % fat
0.5
Lemon(s), juice and finely grated zest
400g
Elderberry compote
1pinch(es)
Cinnamon, ground
40g
Sugar
Preparation
- Preheat the oven to 150 °C (air circulation).
- For the japonais: whisk the egg whites with the sugar and salt until stiff. Fold in the ground almonds and pour into a piping bag. Pipe 3 spiral circles onto a baking sheet lined with baking paper and bake in the preheated oven for approx. 40 minutes.
- For the elderberry cream: whisk the unchilled QimiQ Classic smooth. Add the sour cream, lemon juice, lemon zest, sugar and cinnamon and mix well. Mix in the elderberry compote.
- Spread one part of the cream onto one base and place the second base on top. Repeat the process 2 times. Chill for at least 4 hours.
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