layers of mango puree,
pineapple sorbet, and
banana ice cream in
Vacherin Glacé. In both of
these desserts the acid
from the fruit offsets the
sweetness of the
meringues.
I have an effective
system (I love systems!) for
whipping together the
sugar and egg whites for
French meringues that I
chris devlin
(Chris Devlin)
#1