Description
This lush and romantic dessert, I can't think of a better annotation than my beloved poetry of Igor Severyanin: "In a noisy moire dress, in a noisy moire dress through the alley alonenow You pass morevo... Your dress is exquisite, Your Talma turquoise, And the sand track from foliage resutoran — Just paws pachnie, like the fur of the Jaguar's..."
Ingredients
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Egg white
3 piece
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Powdered sugar
110 g
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Kiwi
3 piece
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Cream
2 Tbsp
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Almonds
2 Tbsp
Cooking
For starters include warm up the oven at 140 degrees. To pour egg whites 10 g powdered sugar (about 1 tbsp) and whisk with a mixer.
Once the proteins are well rise, add the remaining icing sugar and beat 7 minutes on the maximum mode. Should get a very firm foam.
Vystelim a baking tray with baking paper. The resulting mass we shift into a pastry bag and do something like Rostock: squeezing the whipped white circles, making "bumpers" and the center left blank. The size of the "outlets" at your discretion. I got 4 fairly large, about 10 cm in diameter and 5 cm in height.
In a preheated 140 degree oven put the pan with the meringue and the first 6 minutes, maintaining this temperature, and then low down the heat to 90 degrees and let the meringue "dry out" for 2 hours. After this time switch off the oven and leave the meringues in it until then, until they finally cooled.
This is what happens as a result.
Now clean kiwi. You can leave a few slices for decoration.
In each meringue put the slice of kiwi, making the "bottom" outlet.
The remaining kiwi shred on a grater to a pulp and mix into a homogeneous mass with whipped cream from a container and almond flakes.
The prepared weight put inside the sockets.
Every rozetochku decorate top to your liking! Sit down and drink tea. Of course, with the volume of poetry.
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