Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Quick and simple preparation
Creamy indulgent taste with less fat
Acid stable and does not curdle
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
Acid and alcohol stable
25
easy
Ingredients for 10 portions
For the meringue
200
g
Caster sugar
110
g
Light brown sugar
10
g
Corn starch
15
g
Vanilla extract
20
ml
Lemon juice
200
g
Egg white(s)
For the cream filling
250
g
QimiQ Whip,
chilled
250
g
Instant custard powder
250
g
Sugar
250
ml
Lime juice
500
g
Mixed berries, fresh
Method
1.
For the meringue, preheat the oven to 275° F.
2.
Pulse the sugar, brown sugar and corn starch in a food processor until completely fine and well mixed. Place the vanilla and lemon juice in a small bowl and mix well.
3.
Whisk the egg whites with a pinch of salt until soft peaks form. Turn on top speed, slowly add the sugar mixture and continue to whisk for one minute.
4.
Add the lemon mixture and continue to whisk until the meringue is glossy and completely stiff. Pipe the meringue in circles onto parchment paper and bake for approx. 1 hour until crisp and dry to the touch. Turn the oven off, tilt the oven door open and allow the meringues to dry in the oven for a further hour (meringues may sink slightly and crack while cooling).
5.
For the cream filling, add the custard powder to the lime juice and sugar, stirring constantly.
6.
Lightly whip the cold QimiQ Whip completely smooth, ensuring that the entire mixture has been incorporated (bottom and sides of bowl). Add the custard mix and continue to whip at top speed for approx. 3 minutes.
7.
Sandwich the meringue rings with the cream and serve with the berries.