Description
This dessert is only for real foodies.
Ingredients
-
Sugar
215 g
-
Beans
0.5 piece
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Chicken egg
5 piece
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Brown sugar
60 g
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Butter
1 Tbsp
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Walnuts
50 g
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Cream
750 ml
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Gelatin
3 piece
Cooking
Proteins (preferably from the fridge) and a whisper of salt, beat at high speed in a foam, until soft peaks form.
Women thin grind with a coffee grinder and mix with sugar.
Small portions 1 tbsp. l. begin to enter the sugar and continue to beat. Once we are satisfied that the previous portion of the sugar already dissolved, to add the following. Whisk until then, until the mixture becomes thick and glossy white.
Whites put in a pastry bag. To isolate the meringue on a baking sheet. I did a little, you can do one more and then ready to crumble. I decided some meringue that will remain for decoration, embellish a little, so to speak, to preporuciti "snow." To do this, sprinkle them with powdered sugar. Give 10 minutes to dry and sprinkle a little more powder.
To dry with a slightly ajar oven at 100*C for 1 hour - 1 hour 30 minutes, until easy to lift with the paper. Turn off oven, leave meringue to cool.
In a pan, place brown sugar and butter and melt, stirring constantly. When the sugar has dissolved, add the nuts and stir.
Lay out the nuts to cool on the paper.
Soak gelatine in water.
Whites and yolks put in a water bath. Add sugar. Stirring constantly, lightly beat. Until the sugar is completely dissolved. Add swollen gelatin.
In a separate Cup to pour the cold cream and stir, pour in egg mixture. Lightly beat.
Shape cover with cling film. To pour out the nuts.
Pour cream mass and put on top of meringue. Lock it and put it in the freezer to harden.
Before applying to get 20 minutes out of the freezer.
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