Meringue with pistachio cream and fruit.

egg yolks — 180 g
Sugar — 6 tablespoons. spoons
wheat flour — 8 Art. spoons
pistachios chopped — 4 tbsp. spoons
egg yolks — 40 g
sugar — 2 tsp.
fruit sauce — 100 g
Gelatin — 1 tsp.
Blackberry — 100 g
powdered sugar — 1 tsp.

Cooking method:
Beat the egg yolks with the sugar 5 minutes at high speed. Pour the sifted flour. Stir. Otsadit of dough pastry bag on a baking sheet lined with parchment, portions of 2 cm in diameter. Sprinkle with pistachios. Bake for 5 min at 180 degrees. Cool.
For the cream, whisk the egg yolks with sugar and pour a thin stream into boiling fruit puree. Warm. The hot cream, add the pre-soaked gelatin and uncool. Refrigerate up to 8 degrees in a mixer and whisk to transplant from a pastry bag to the bush.
Arrange each bush blackberries and sprinkle with powdered sugar.


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