Diploma in Advanced Culinary Arts | Baking & Patisserie 376 Yield: 2 - 3 portions Ingredients Method Italian Meringue 1. Whisk egg white till medium peak. 2. Heat water & sugar till it reaches 118˚C and pour over the egg white in a steady stream while whisking continuously. 3. Refrigerate until required Mousse 4. Whisk egg yolk till it become pale and fluffy. 5. Heat water & sugar till it reaches 118˚C and pour over the egg yolk in a steady stream while whisking continuously. 6. Whip 250ml of cream to a medium peak stage. Fold the cream to the egg yolk mixture in two additions. 7. Finally fold the Italian meringue. 8. Pour the mixture in multi portion or individual metal tins or silicon moulds and freeze overnight (or blast freeze for 2-3 hours and keep in normal freezer until serve. 9. Decorate with glaze, Chantilly, chocolate, nuts, etc. Serve frozen onto frozen dishes. Parfait Italian Meringue Sugar 30 g Water 15 g Egg white 1 pc Mousse Sugar 30 g Water 15 g Egg yolk 2 pcs Cream 250 ml
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