Here is a highly desirable gourmet delight signed Jean François Piège, for our darling Mommies. The Top Chef juror also happens to be calling the shots at the Michelin two-star gastronomic table of Thoumieux, Jean-François Piege article here. Our darling chef has put together for Mother’s day a frosty dessert with meringue topped by small marat strawberries... Totally addictive!
For 8 persons
Step 1 : The Meringue
Heat up the egg whites and the sugar up to
Beat the whites until they form peaks, then create meringue circles of
Sprinkle with grated coconut and cook for 21 min at
Step 2: Vanilla emulsion
In a pot, heat the milk, the vanilla and liquid cream. Add the sugar and pour the mix on the gelatin. Mix together, pass through a strainer, cool down and put in a siphon. Set aside in a cool place.
Step 3: Chips of rhubarb
With a vegetable peeler, slice up slivers of rhubarb. Set them one by one on a Silpat baking sheet.
Bake in steam mode for 4 minutes at
Step 4 : for the finishing touch…
Place a little brunoise of mara strawberries and one whole fruit on the top. Set up the meringue circles
around the ice rectangle. Add the emulsion of vanilla as well as the rhubarb chips.
A recipe that is sure to impress your guest of honor on Mother’s Day.