Beehive Meringue Dessert
Pastry
Bonbons & Confections
Ingredients
Vanilla Meringue
250
g
water
8.8oz
400
g
sugar
14.1oz
100
g
PreGel Five Star Chef Albumissimo (Meringue Powder) – 71904
3.5oz
20
g
PreGel 5-Star Chef Pastry Select™ Vanilla Compound
0.7oz
Honey Mousse
100
g
PreGel Five Star Chef Pastry Gelatin Base – 311008
3.5oz
200
g
water
7.1oz
1000
g
heavy cream
35.3oz
200
g
honey
7.1oz
Honey Cake
500
g
PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) – 44628
17.6oz
250
g
softened butter
8.8oz
250
g
eggs
8.8oz
100
g
honey
3.5oz
Strawberries and Cream Gelato (Cold Process-Single
3000
g
whole milk
105.8oz
150
g
heavy cream
5.3oz
540
g
sugar
19.0oz
60
g
PreGel Dextrose – Sweetening Agent – 83612
2.1oz
300
g
PreGel Totalbase®-301148
10.6oz
35
g
PreGel Strawberry Fortefrutto® – 45872
1.2oz
Instructions
Instructions for Vanilla Meringue
In a mixing bowl fitted with a whip attachment, add sugar and water.
Whip until sugar is dissolved.
Add PreGel Five Star Chef Albumissimo (Meringue Powder) – 71904 and whip until stiff peaks are obtained.
Add PreGel Five Star Chef Vanilla Compound – 81906 to meringue.
Mix until evenly incorporated and use as needed.
Pipe onto inverted Pavoni molds and dry in a vented oven at 100° F for at least two hours to overnight.
Instructions for Honey Mousse
In a 5-quart mixing bowl, combine all ingredients.
Whip to desired peaks and use as needed.
Instructions for Honey Cake
Mix all ingredients in a mixer fitted with the whip attachment.
Whip at medium speed for two minutes.
Pipe into paper cup-lined muffin tin and bake at 388°F/170°C for 15-20 minutes.
Instructions for Strawberries and Cream Gelato (Cold Process-Single
Mix all ingredients together.
Blend with immersion blender.
Let the mix age and hydrate for ½ hour (optional).
Pour in batch freezer and freeze.
Instructions for Method of Final Dessert Preparation
Fill Beehive Meringue with mousse, let set in freezer for 30 minutes.
Cut out a ring of cake that fits the bottom of the meringue.
Place Meringue on top of cake piece.
Drizzle PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) – 88206 around the plate.
Make a pile of broken dried meringue pieces for the gelato to sit on.
Drizzle PreGel Honey Topping – 78906 on top of meringue.
Enjoy!