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Pink marrow heart with lemon cream and raspberry

Pink marrow heart with lemon cream and raspberry

Cooking Time1 h 30 m
Ingredients9
DifficultyMedium
0
0
Aron LindqvistAron Lindqvist
Pink marrow heart, lightweight cream and juicy raspberry are long enough to fix a fine dessert without hassle. The acidic lemon curde provides a healthy break that makes each chew a little more interesting. Finish with a dust floral sugar, so everything feels clear in a few seconds. Serve to someone you like a lot.

Ingredients

4 servings
  • Step: 1
    3 pc egg whites
  • Step: 2
    1 krm pride of ace (12%)
  • Step: 3
    1 dl strokes
  • Step: 4
    1 dl florence
  • Step: 5
    1 1/2 krm red household color
  • Step: 6
    2 dl folded in
  • Step: 7
    3/4 dl lemon curd
  • Step: 8
    20 pc fresh hallon
  • Step: 9
    florence sugar to powder over

Instructions

  • Step: 1
    Put the oven at 100°C
  • Step: 2
    Marriages: View egg white, vinegar and half of the throat into a white foam. Add the rest of the throat, a little at a time during continued resting. View to a marrow. Add the household color and whisper together.
  • Step: 3
    Sit down the sugar and turn gently around. Fill a liquor bag with star.
  • Step: 4
    Pull out 8 hearts (for 4 ports) on a backpaper-clad sheet. Set in the middle of the oven 2 hours.
  • Step: 5
    Take it out and let go.
  • Step: 6
    Topping: View the cream and mix with lemon curd. Fill in a liquor bag.
  • Step: 7
    Sprit on the lemon cream and distribute the raspberry on top. Put on a heart as a lid.
  • Step: 8
    Pull over floral sugar.

Näring

Calories433kcal
Carbohydrates56g
Fat21g
Protein4g
Serving Size4serving

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