Dessert for a table of 8:
5 organic egg whites
210 g caster sugar
5 g cornflour
3 g white vinegar from the South West
Verbena cream and Malromé honey
30 cl of whole liquid cream
15 dried lemon verbena leaves (or an infusion bag)
20 g caster sugar
130 g mascarpone
20 g of Malromé Acacia honey
250 g ripe Charlotte strawberries and other organic red fruits
Preheat the oven to 110 ° C.
Whisk the egg whites until they double in size. Add 200 grams of sugar little by little, while continuing to beat. When the meringue is firm, add the vinegar. In a separate ramekin, mix the remaining 10 grams of sugar with 5 g of cornstarch. Incorporate them in the whites.
Place a sheet of baking paper on a baking sheet. Oil it. Using a large spoon, make 8 large meringues, giving them a nest shape. Cook for about 50 minutes. The meringues must remain white, crispy on the outside but soft on the inside. Let them cool in the oven off so they don’t crack.
Pour 15 cl of cream into a saucepan with the verbena leaves. Bring to a boil. Let the mixture infuse off the flame for at least 30 minutes. Then press the leaves before removing them to get the most flavour. Add the rest of the cream chilled along with the sugar. Whip the cream using an electric mixer. In another container, combine the mascarpone and the honey. Add in the Verbena whipped cream.
Place the meringues in the middle of the plate, pour a generous spoonful of honey and verbena cream. Put the strawberries and other red berries over the top as you wish.
Find the Malromé acacia honey used in this recipe here.