Prune Ganache with Green Tea Meringue Recipe - Great British Chefs
Pascal Aussignac deconstructs a classic pavlova recipe to create this beautiful prune dessert. His green tea meringue is crumbled over whipped cream and a delicious Armagnac prune and white chocolate...
Ingredients
- 3 egg whites
- 80g of caster sugar
- 80g of icing sugar
- 3g of matcha
- 1 pinch of salt
- 12 prunes
- 50g of white chocolate
- 200ml of water
- 50g of sugar
- 50g of Armagnac
- 1 orange, zest only
- 1 lemon, zest only
- freshly ground black pepper
- 100g of double cream
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