PRISTINE TRAIL | Valrhona
AZÉLIA 35% (as needed)Chestnuts (as needed) ASSEMBLY Spread the meringue over strips of parchment paper using a 3× 18cm stencil and curve into a wavy shape
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Ingredients
- 112g egg whites
- 225g sugar
- 5g citric acid
- 340g chestnut paste
- 112g chestnut purée
- 50g heavy cream 36%
- 230g Mont-Blanc Apple Gel
- 230g diced apples
- 44g Manzana liqueur
- 215g Granny Smith apple purée
- 2g agar agar
- 22g sugar
- 2g gelatin powder (220 bloom)
- 10g water for the gelatin
- 285g water
- 305g sugar
- 80g glucose powder
- 1010g Granny Smith apple purée
- 20g lemon juice
- 3g sorbet stabilizer
- AZÉLIA 35% (as needed)
- Chestnuts (as needed)
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