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!
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