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Friday, November 15, 2013

A Classic Sacher (Chocolate + Raspberry)

Platted My Way!

Violet Meringue Recipe:

Swiss Meringue
200 grams Egg Whites
380 grams Sugar
40 grams Azuleta Texturas (Violet Sugar)
10 grams Azuleta for Sprinkle on top of the meringue

in a double boil mix sugar and egg white until the sugar dissolve
after the sugar dissolve transfer to a mixer and mix until the meringue 
gets room temperature then add the azuleta 
and pipe it into a sheet pan and bake at 180f until firm!

Almond-Raspberry Sauce
Azuleta Meringue
Raspberry Espuma


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