Beehive Meringue Dessert

Method of Preparation

1. In a mixing bowl fitted with a whip attachment, add sugar and water.
2. Whip until sugar is dissolved.
3. Add PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904 and whip until stiff peaks are obtained.
4. Add PreGel Five Star Chef Vanilla Compound - 81906 to meringue.
5. Mix until evenly incorporated and use as needed.
6. Pipe onto inverted Pavoni molds and dry in a vented oven at 100° F for at least two hours to overnight.

1. In a 5-quart mixing bowl, combine all ingredients.
2. Whip to desired peaks and use as needed.

1. Mix all ingredients in a mixer fitted with the whip attachment.
2. Whip at medium speed for two minutes.
3. Pipe into paper cup-lined muffin tin and bake at 388°F/170°C for 15-20 minutes.

1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.

1. Fill Beehive Meringue with mousse, let set in freezer for 30 minutes.
2. Cut out a ring of cake that fits the bottom of the meringue.
3. Place Meringue on top of cake piece.
4. Drizzle PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) - 88206 around the plate.
5. Make a pile of broken dried meringue pieces for the gelato to sit on.
6. Drizzle PreGel Honey Topping - 78906 on top of meringue.
7. Enjoy!