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Warm Honey Meringue with Citrus Fruit Cream and Almond Ice-Cream

  • Difficulty: High
  • Cooking method: In a bag or container
  • Total preparation time: 2h max.
Introduction

On this occasion, precision in the temperature plays an important role for two different purposes. Firstly, to control the temperature of the water bath where we must thicken the cream progressively to avoid lumps. Secondly, so we can maintain the meringue at a perfect temperature ensuring we serve a spongy hot meringue with the guarantee that the egg white will not curdle inside the siphon, thus avoiding any problems before serving it.

Ingredients

For the citrus fruit cream:
135 g egg white
65 g egg yolk
125 g sugar
160 ml lemon juice
Zest of 3 lemons
300 g butter

For the meringue:
100 g turrón (nougat), Alicante variety
100 g butter
100 g sugar
250 g egg white
150 g honey

To finish and serve:
Almond or nut ice cream
Lantana (or rosemary, thyme, almond, etc.) flowers
15 g caramelised macadamia nuts

What you need

Siphon
Induction cooktop with temperature control
Hand whisk
Glass or stainless steel bowl
Thermomix

Preparation

Meringue
Citrus fruit cream
Finish and serve

General Information

90ºC | 10-15 min
Nuts, milk, egg
4 servings

Preparation

  • Meringue
  • Citrus fruit cream
  • Finish and serve

Step 1

Mix the ingredients in the Thermomix at 50°C.

Step 2

Strain, fill the siphon and maintain a water bath at 60°C.

Step 1

Mix the lemon juice, the sugar, the egg whites, the lemon zest and the egg yolks. When well mixed, submerge the bowl in a water bath at 90°C (if the bowl is stainless steel the temperature can be reduced to 80°C) until the cream thickens in texture (around 10/15 minutes) and stir constantly.

Step 2

Cool quickly in a water bath with ice until the temperature reaches 40°C while still stirring constantly. Add the butter and mix to achieve a smooth cream and leave to cool in the refrigerator.

Step 3

When cold, whip with the whisk or even using a hand blender.

Step 1

In a bowl, start with a base of citrus fruit cream, and on top, place a scoop of almond ice cream. Sprinkle with chopped caramelised macadamia nuts. Cover with the warm honey meringue.

Step 2

Decorate with more chopped caramelised macadamia nuts and flowers that give a mild perfume to the dish.

Notes

Ice cream with other flavours such as turrón or vanilla can be used.
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