Publication date: 04-May-2021
Technique: Italian meringue
200 g Semi sweet dark chocolate flavor covering
240 g sugar
140 g strained green apple juice
2 g of lime juice
30 g water
60 g egg whites
C/N green food coloring
Hydrate the flavorless gelatin in water.
Place the egg whites until it forms stiff peaks.
Make a syrup with the sugar and apple juice. Reach 118°C
Add the syrup to the egg whites and continue whisking (Italian meringue technique) Add the coloring at this point.
Heat the gelatin in the microwave for 20 seconds.
Add the gelatin to the previous meringue and keep whisking until cold.
On a sheet place in equal parts the powdered sugar and powdered milk, place with the help of a piping bag the marshmallow and powder above a bit more of the three powders. Let dry and cut.
Dip the marshmallows with the chocolate
Strawberry jam and Chantilly Genovese
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