Family Encyclopedia >> Food

Fine meringue log with figs and limes

Ingredients:6 people
  • caster sugar
    300 g
  • butter
  • fresh figs
  • gelatin
    4 sheets (4 g)
  • water
    10 cl
  • flour
    80 g
  • eggs
  • lime
  • carambola (star-fruit)
  • grenade

  • Preparation time:35 minutes
  • Cooking time:7 minutes

Difficulty:[usr 2]

Biscuit:Separate the yolks from the whites of 4 eggs. Whisk the yolks with 80 g of sugar until white, add 80 g of flour, incorporate the egg whites adding 30 g of melted butter.

Spread on buttered paper, cook for 7 minutes at 160°C. Unmold on a damp cloth. Leave to cool.

Cream:Whisk 8 egg yolks with 120 g of sugar until doubled in volume. Put in a bain-marie while continuing to whisk and adding the wine and the juice of the 2 lemons, mix well then incorporate the gelatin off the heat, leave to cool.

Spread the cream on the biscuit, scatter pomegranate nuggets on top, then roll into a cylinder, wrap in cling film and set aside in the cold.

Meringue:Boil 100 g of sugar with 10 cl of water. Beat 2 egg whites, pour the boiling syrup over them until completely cooled. Spread the meringue over the log using a spatula, color with a blowtorch.

Garnish with figs, candied lime zest and candied starfruit slices.

A creation of Chef Hubert.

Fine meringue log with figs and limes