Fennel meringue
Fennel has a very fresh, almost aniseed flavor, that is mainly perceived by the nose, this meringue is therefore a real taste explosion. Makes 350g. Serving suggestions: As a fresh, savory component in a dessert. In a dish with veal or lamb. In a dish with langoustine, scallop, sea bass, or dorade.
🍽️ Makes 350
Ingredients
| 250 ml | fennel juice |
| 25 g | albumin powder |
| 1 g | xanthan gum |
| 75 g | granulated sugar |
Instructions
- Use a hand-held blender to mix the fennel juice with the albumin and the xanthan gum until smooth.
- Set aside to rest for two hours in the refrigerator.
- Beat the mixture in a planetary mixer until fluffy.
- Add the sugar in three increments.
- Beat the meringue until glossy and stiff peaks start to form.
- Spoon into a piping bag fitted with a smooth nozzle.
- Pipe small dots onto a sheet of baking paper or a silicone mat.
- Dry the meringues at 60°C for twelve hours in a drying oven.