Mix the Italian meringue into the fruit pulp and fold in the whipped cream to lighten the mixture.
Beat the egg whites with 350 grams of sugar, then gently fold in the
remaining granulated sugar by hand. Bake in the oven at 140°C for about an hour and a half.
Cook everything, bring it to 65 Brix, or reduce it until it weighs 645 grams.
Dissolve the dextrose in the egg white, add the brown sugar, and beat until stiff peaks form.
Dissolve the dextrose in the egg white, add the brown sugar, and beat until stiff peaks form.
Sprinkle some classic meringue crumbs inside a jar, layer a
layer of white semifreddo, add a layer of strawberry filling, cover with a
layer of strawberry semifreddo, and garnish with meringue crumbs and strawberry filling.
We are the fruit we freeze: a trusted reference point for Ho.Re.Ca., B2B, and the food industry.
