Lemon Meringue Cakes
Lemon meringue cakes
Whipped cream
Fresh raspberries
Mango coulis
Chocolate sauce
Lemon zest
- 1. Leave to defrost for 4 hours at 4°C and serve.
- 2. Draw a line with the chocolate sauce on the left side of the plate.
- 3. Cook at 107°C or 75°Brix.
- 4. Remove from the heat and add the acid solution. Pour into frames.
- 5. Remove from the heat and add the acid solution. Pour into frames.
Opera Strip, Gianduja shortbread