Avalanche Cloud: meringue, lychee, raspberry, coconut
Meringue / lychee / raspberry / coconut
An avalanche that ends well.
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La Meringue
Heat the oven to 100 °C, conventional oven setting (no fan). Whisk the whites, add the sugar gradually and continue until you get a firm and shiny meringue. Gently add the starch and lemon juice.
The clouds
Place six 9 cm discs of meringue on baking paper and dig slightly the center with a spoon. Cook for 90 minutes at 100 °C and let cool for 1 hour in the oven.
Fruits
Drain the lychees carefully and dry them on paper. Cut them in half. They must not soak the meringue.
The cream
Whisk cream, mascarpone and icing sugar until held. Garnish the nests just before serving, then distribute lychees and raspberries.
The avalanche
Sprinkle the coconut through a small colander over each nest. Serve immediately to preserve the crispy and creamy contrast.
Conservation. Keep the meringues dry. Keep cream and fruit fresh and assemble just before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
- Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
- Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.
Substitutions and variations
For fresh fruit, you can replace raspberries with the same weight of strawberries cut into small pieces and well drained. This variant does not apply to a gelled puree or jam.
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