Ingredients:
French meringue ingredients:
- 300 g egg white
- 450 g sugar
Ingredients for the crème anglaise:
- 800 g milk
- 200 g cream
- 200 g sugar
- Vanilla powder
- 15 egg yolks
Preparation:
- Leave the egg whites to cool for a while outside the fridge so that they whip better.
- Put on the butterfly accessory.
- Whip the egg whites until stiff on speed 4, 6 minutes.
- When about 4 minutes have passed and the egg whites are almost whipped – while continuing to whisk – gradually add the sugar through the nozzle.
- Beat until the meringue is thick.
- Line a square plastic mould with cling film. Fill it with 1/3 of the meringue and cover it, also with cling film.
- Cook the batter on medium power (800 W) in the microwave for about three minutes (until the egg whites have set and the meringue is compact).
- Repeat with the rest of the meringue.
- Let the meringue cool to room temperature.
Preparation of the crème anglaise:
- Put on the blade guard.
- Mix the egg yolks with the sugar on speed 2, 1 minute.
- Stir in the milk with the cream and vanilla powder.
- Heat on speed 4, 90 degrees for 9 minutes.
- Strain the cream through the inner basket, taking care not to burn yourself. Cover the surface with cling film so that a film does not form on top. Leave to cool.
- Assemble the dish:
- Cut the meringue into large cubes and serve on a base of crème anglaise.
