Preparation for meringue
Preparation for the realization of the Italian meringue based on selected egg whites with high stabilizing power for decorating cakes flambés and for the realization of mousses, bavarian creams and buttercreams. TOP MERINGUE can also be used for the realization of meringues and "spumiglie" in the oven.
Direction to use:
- ITALIAN MERINGUE:
TOP MERINGUE 1000 g
Water (room temperature) 500-700 g
Whip the ingredients in the planetary mixer with adequate capacity for 6/7 minutes at high speed until you get a voluminous and compact mixture. Use then the obtained mixture to decorate cakes flambés or to realize mousses, Bavarian creams or buttercreams.
NOTICE:
- for a better stability it is advisable to use water at a temperature of 60°C.
- inferior whipping times to the stated ones determinate a lower stability of the meringue.
- MERINGUE FOR COOKING:
Using the same dosages of Italian Meringue, TOP MERINGUE can be employed to obtain meringues and "spumiglie" in the oven; the whipped product must be baked at 80-100° C for at least 4 hours and however until you get a well-dried product.
- MOUSSE and ICE-CREAM CAKES:
- Mousse recipe (consumption at +5°C):
LILLY (flavour of your choice) 200 g
Water 300 g
Italian Meringue 300-350 g (with TOP MERINGUE)
Whipped cream 650-700 g
- Ice-cream cakes recipe (consumption at -18°C):
LILLY (flavour of your choice) 200 g
Water 300 g
Italian Meringue 500 g (with TOP MERINGUE)
Whipped cream 500 g
Stir LILLY and water with whisk, add then gently the Italian Meringue. At the end incorporate the whipped cream as last ingredient.
Lemon meringue pie
SHORT PASTRY RECIPE:
TOP FROLLA g 1000
Butter or short pastry margarine g 350
Whole eggs g 150
Sugar g 120
Combine all the ingredients in a mixer equipped with paddle attachment until they are well amalgamated then put the mixture into a refrigerator and leave for at least an hour. Use a pastry sheet maker to roll out a sheet of about 4mm thickness. Line a pie tin, prick the bottom and bake at 210-220°C for 10-15 minutes. Leave to cool completely, then place a layer of CREMIRCA LEMON on the short pastry base.
ITALIAN MERINGUE RECIPE:
TOP MERINGUE g 1000
Water (room temperature) g 500-700
Whip the ingredients in the planetary mixer with adequate capacity for 6/7 minutes at high speed until you get a voluminous and compact mixture. Decorate the surface with meringue peaks. Place in a hot oven to get a golden finish or 'scorch' the meringue peak tops.
NOTICE:
- for a better stability it is advisable to use water at a temperature of 60°C.
- inferior whipping times to the stated ones determinate a lower stability of the meringue.
Pavlova
PAVLOVA
TOP MERINGUE g 250
Water g 150
Whip the ingredients in a planetary for 6/7 minutes at full speed. Place on baking sheet and bake in the oven at 80°C. for 6 hours with the humidity-valve open.
CREAM MOUSSE
Cream (35% fat) g 500
LILLY NEUTRO g 100
Water g 100
JOYPASTE AMORENERO g 15
Mix the water with the JOYPASTE, combine and mix LILLY NEUTRO; add the semi-whipped cream and mix gently until you have a soft texture, fill silicone moulds and freeze them.
Place the pavlova on the plate, fill with FRUTTIDOR STRAWBERRY, decorate with quenelle of Cream mousse, strawberries and strawberry sauce.
Strawberry and lemon tarts
SHORTBREAD:
TOP FROLLA g 1000
Butter g 350
Whole eggs g 150
Sugar g 120
Knead all the ingredients in a planetary mixer equipped with a paddle until you obtain a smooth dough and place in refrigerator for at least 1 hour. Roll out with a sheeter to a thickness of 4 mm, line the 10 cm cake moulds, punch holes on the bottom and bake at 200°C for 10-15 minutes. Let it cool off completely and remove from the moulds.
ITALIAN MERINGUE:
TOP MERINGUE g 1000
Water (room temp.) g 500-700
Whip the ingredients in the planetary mixer with a suitable capacity for 6-7 minutes at high speed until you get a voluminous and compact mixture. Place 1 cm of the cream (obtained by mixing 50% CREMIRCA LEMON and 50% custard cream made with TOP CREAM) on the bottom of the shortbread disks. Put fresh strawberries on half of the total surface and decorate the remaining surface with small meringues. Lightly toast the meringues with a blow torch.