Cherries, pistachio and coconut meringue
Enjoy this seasonal dessert recipe from two Michelin star Marimonti L’Altro chef, Philippe Leveille, who will now be offering his gourmet Mediterranean fare in L'Altro HK, his Asian outpost.
Keywords
- hotels & travel
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Cooking tools:
- Stand mixer
- Dehydrator
- Sorbet machine
- Blast chiller
- Cherry pitter
- Blender
- Kitchen scale
- Rectangular mold
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Airtight container
Ingredients
- 80g egg yolks
- 62 + 125g sugar
- 62g pistachio paste
- 120g egg white
- 250g whipped cream
- 198g water
- 30g glucose
- 7g trimoline
- 101g sugar
- 333g fresh cherries jus
- 150g pitted cherries
- 150g sugar syrup 1:1
- 50g Kirsch
- 150g egg whites
- 50g of coconut flour
- 300g sugar
- 75g water
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