Ingredients:
French meringue ingredients
- 300 g of egg white
- 450 g of sugar
- Ingredients for English cream:
- 800 g of milk
- 200 g of cream
- 200 g of sugar
- Vanilla powder
- 15 egg yolks
Preparation:
- Leave the egg whites out of the fridge for a while to warm up better. Place the butterfly accessory.
- Beat the egg whites until stiff at speed 4, 3- 4 minutes.
- When they are almost ready, without stopping the machine, add the sugar little by little through the mouthpiece.
- Beat until a thick meringue is obtained.
- Line a square plastic pan with plastic wrap. Fill it with 1/3 of the meringue and cover it, also with plastic wrap.
- Cook the dough at medium power (800 W) in the microwave for approximately three minutes (until the whites have set and the meringue is compact).
- Repeat the operation with the rest of the meringue.
- Let the meringue cool to room temperature.
Preparation of English cream:
- Place the butterfly accessory.
- Mix the yolks with the sugar on speed 2, 1 minute.
- Incorporate the milk with the cream and the vanilla powder.
- Heat at speed 4, 90 degrees 9 minutes.
- Strain the cream with the steamer basket. Cover with plastic wrap that touches its surface so that a film does not form on it top. Let it cool down.
- Dish presentation: Cut the meringue into large dice and serve it on a base of English cream.
