Ingredients for 6 people :
Meringue
80 g organic egg whites at room temperature
80 g caster sugar
80 gr powdered sugar
1 pinch salt
Cheesecake Chantilly
150g full cream
100 g cream cheese
1 frosted vanilla pod from New Caledonia
1 teaspoon powdered sugar
Inserts and toppings
1 lime
Terra Candido roasted hazelnuts L’Epicurien forest berry confit
Blackcurrant syrup or crème de cassis
Directed by :
Preheat oven to 75°C. Beat the egg whites until stiff, adding the caster sugar a little at a time. Fold in the powdered sugar in batches using a spatula.
Spread the mixture 2 or 3 cm thick, in a circle, on a silicone cloth on a baking sheet. Bake for 1h45 to 2h in a convection oven. The meringues should be cooked through on the outside but still soft in the center.
Set aside on a serving dish.
Pour in the cream cheese and mix with the cold liquid cream. Split the vanilla pod, remove the seeds and add. Beat the mixture with a mixer.
Pour the whipped cream into a pastry bag with a fluted tip.
Dressage and service :
Place a teaspoon of L’Epicurien forest berry confit in the center of the meringues.
Poach the cream nicely on top. Finish by adding chopped hazelnuts, lime zest and a little crème de cassis.
