Recipe by Astrid Fronteau @chhhop
Ingredients (serves 4)
120 g organic egg whites
120 g powdered sugar
120 g powdered sugar (50 g for the cream)
100 g mascarpone
30 cl Jean-Yves Bordier full-fream cream
7 capfuls of Baileys and 1 tablespoon for dressing
30 g Valrhona dark chocolate
2 tbsp Esprit Gourmand cranberries
2 tbsp kasha
2 tbsp Terra Candido chopped hazelnuts
Baking the meringues :
Preheat oven to 110°C. Beat egg whites until stiff, adding powdered sugar as you go. Slightly reduce the mixer speed and add the sifted powdered sugar. Beat the mixture until stiff. Place a sheet of baking paper on the baking sheet. Pour the egg whites into a piping bag. Make 4 discs of the same size and iron two rounds around the edges to form a rampart. Bake for 50 min. Leave the meringues to cool in the oven to prevent splitting.
Preparing the Whisky cream :
Pour the crème fleurette into a bowl and set aside in the freezer for 30 minutes. Whisk the mascarpone with the powdered sugar and Baileys in a large bowl. Remove the bowl from the freezer and whip the crème fleurette in the same container. Gently blend the two creams together.
Finishing and straightening :
Depending on the shape of the chocolate, use a peeler to make small shavings or crush with a knife, then mix with the cream.
Arrange the meringue shells on four plates and top with the cream. Sprinkle with chocolate shavings and sprinkle with cranberries and kasha.
Decorate with crushed hazelnuts and a dash of Baileys on top.
Serve and enjoy.
