Blackberry and Meringue Mille Feuille with Poached Pear in Lajido and Cinnamon Ice CreamFresca (caio
Experience a delightful dessert layering blackberry pâte de fruit with crisp meringue, poached pears in lajido wine, and aromatic cinnamon ice cream.
Ingredients
- Blackberry Pate de Fruit 250 grs / 8.75 oz. Blackberry Puree 285 grs / 10 oz. Sugar 50 grs / 1.75 oz. Sugar Syrup 5 grs / 0.17 oz. Pectin Juice of half a Lemon
- 250 grs / 8.75 oz. Blackberry Puree
- 285 grs / 10 oz. Sugar
- 50 grs / 1.75 oz. Sugar Syrup
- 5 grs / 0.17 oz. Pectin
- Juice of half a Lemon
- Meringue 150 grs / 5.25 oz. Egg White 100 grs / 3.5 oz. Sugar
- 150 grs / 5.25 oz. Egg White
- 100 grs / 3.5 oz. Sugar
- Cinnamon Ice Cream 227 ml / 8 oz. Milk 227 grs / 8 oz. Cream 113 grs / 4 oz. Sugar 128 grs / 4.5 oz. Egg Yolks To taste Cinnamon
- 227 ml / 8 oz. Milk
- 227 grs / 8 oz. Cream
- 113 grs / 4 oz. Sugar
- 128 grs / 4.5 oz. Egg Yolks
- To taste Cinnamon
- Poached Pear in Lajido 2 Pears in half 150 grs / 5.25 oz. Sugar 75 ml /2.63 oz. Lajido (Azorean dry fortified wine) 1 Vanilla Pod To taste Water To taste Star anise 1 Lemon SlicePreparation
- 2 Pears in half
- 150 grs / 5.25 oz. Sugar
- 75 ml /2.63 oz. Lajido (Azorean dry fortified wine)
- 1 Vanilla Pod
- To taste Water
- To taste Star anise
- 1 Lemon SlicePreparation
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