Catalan Mel i Mató Verrine & MuscovadoMeringue
4222
難度
★★★★
材料
做法| Honey Jelly: | |
|---|---|
| 30g | orange blossom honey |
| 100ml | water |
| 120ml | Pasteurised Apple Juice |
| 7g | gelatin leaves | Mel i Mató: |
| 300g | Mató cheese |
| 20g | orange blossom honey |
| 50g | walnut halves | Muscovado Meringue: |
| 6pcs | egg whites |
| 1/2tsp | lemon juice |
| a pinch | salt |
| 150g | muscovado brown sugar |
| 125g | white sugar |
| 1 tbsp | wild honey |
 |
做法 |
|---|---|
| 1 | Prepare the honey jelly. Soften the gelatin leaves in a separate bowl of cold water. Warm and melt the honey with the water, add the apple juice and finally melt in the drained soft gelatin leaves.Blend well and allow thickening a little. Pour in the glass jar and allow setting in the fridge. |
| 2 | Then, prepare the meringue; whip the egg whites with the lemon juice, salt, brown and white sugar – until you obtain a medium peak texture. Add the honey and finish to whip the meringue to hard peak. |
| 3 | Pipe drops of meringue on a baking sheet lined with baking paper. Bake at 90℃ for 4 hours or longer if you like them crunchier. Finally, place some cheese on the jelly, drizzle with honey and add some chopped walnuts. |
| 4 | Finally decorate with the Muscovado meringue. |
