Lemon Meringue Pie Doughnut
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Ingredients
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Yield
DoughnutUnit of Measurement
- Meringue
- 300 g sugar
- 250 g water
- 125 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
- Lemon Cream
- 500 g heavy cream
- 50 g PreGel Maxima Crema Firenze Pastry Cream
- 100 g PreGel Maxima White Chocolate Cream - 91621
- 20-35 g PreGel Five Star Chef Pannacrema Lemon - 76276
- as needed PreGel Crumbolé® Classic - 64422
Method of Preparation
Meringue
- In a stand mixer with the whip attachment, combine the sugar and water.
- Whip together to dissolve sugar.
- Add PreGel Five Star Chef Albumissimo to bowl and whisk by hand to dissolve powder.
- Whip on medium-high to high speed until mixture reaches full volume.
Lemon Cream
- Whip together heavy cream, PreGel Maxima Firenze Cream, PreGel Maxima White Chocolate Cream and PreGel Five Star Chef Lemon Pannacrema Compound in a stand mixer until combined and desired texture is reached; do not overmix.
- Fill premade doughnut with cream, dip in meringue, torch and decorate with PreGel Classic CrumbOle.