VALENTINE’S DAY DESSERT

Level of difficulty: medium
Portions: 10-12

Ingredients
For the meringue
150 g egg whites (5 medium eggs)
1 pinch of salt
1 teaspoon vanilla extract
150 g granulated sugar
150 g icing sugar

For the ganache
5 g gelatin sheets
220 g heavy cream
50 g glucose
170 g white chocolate couverture, melted
330 g heavy cream, ice-cold
2 teaspoons vanilla extract

To serve
strawberries
fresh raspberries
blackberries
blueberries
milk chocolate couverture, melted
fresh mint

Method
For the meringue
• Preheat the oven to 100ο C set to fan
• In a mixer’s bowl add the egg whites, salt, vanilla, and beat them with the whisk attachment, until fluffy
• Add the granulated sugar in 10 batches and wait for the mixture to become fluffy
• As soon as the mixture is ready, add the icing sugar, and beat for 10 more seconds until your mixture is homogenised
• Put the mixture in a pastry bag and shape the meringues in a baking pan
• Bake them for 2 hours

For the ganache
• In a bowl with cold water add the gelatin sheets for 5 minutes, to soften
• In a pot add the 220 g of the heavy cream, glucose, vanilla extract, and place them over medium heat. As soon as they boil, add the soaked gelatin and mix until it is dissolved
• Add the pot’s mixture into the melted white couverture and mix well with an immersion blender. Add the rest of the heavy cream and homogenize. Refrigerate for 8 hours
• Transfer the mixture into the mixer’s bowl and beat with the whisk attachment for about 30 seconds, until fluffy
• Add the ganache into the pastry bag and fill the meringues.
• Serve with fresh berries (strawberries, raspberries, blackberries, blueberries), melted milk chocolate couverture, and mint leaves