Loading...
Le Cordon Bleu News, 02/01/2012
Iced meringue, champagne sorbet and “biscuit rose” powder
 Print this page
Recipe

Share:  Facebook Twitter More...

About this recipe

French meringue, sorbet and Chantilly cream, are three essential culinary techniques found in this recipe. A combination of subtle flavors and varied textures from a crisp bite to melt in the mouth, this superb dessert will surprise and instantly refresh your palate.
Recipe - Iced meringue, champagne sorbet and “biscuit rose” powder

Serves: 4

In this recipe:

  • Pink Champagne
  • Whipping cream
  • Eggs
  • Raspberries
  • Pink lady finger biscuits

 

Ingredients
Champagne sorbet
200 ml water
200 g sugar
750 ml pink Champagne
juice of 1 lemon
French meringue
4 egg whites
100 g sugar
100 g powdered sugar
Chantilly cream
120 ml whipping cream
25 g powdered sugar
Raspberry coulis
100 g powdered sugar (to taste)
500 g raspberries
lemon juice
Decoration
2 "biscuits roses" (pink lady finger biscuits)
Apple blossom
Dushi buttons

Return to top

Method
  1. Champagne Sorbet: In a saucepan, bring the water and sugar to the boil. Leave to cool. Add the pink Champagne and lemon juice. Churn in an ice cream machine.
  2. French meringue: In a bowl, beat the egg whites with a whisk until they form stiff peaks. Add the sugar little by little, whisking continuously, then fold in the powdered sugar. Transfer to a pastry bag fitted with pastry tip; pipe a layer of meringue onto a baking sheet lined with baking parchment. Bake in an oven preheated to 90°C for 1 hour. Take out of the oven, remove from the paper and cut into rectangles.
  3. Chantilly Cream: Whip the cream until it is firm and clings to the whisk without falling. Add the powdered sugar. Refrigerate until required.
  4. Raspberry coulis: Purée the raspberries in a food processor with a little lemon juice. Add sugar to taste. Strain through a china cap sieve.
  5. To serve: Roughly crush the “biscuit rose” (pink lady finger biscuits). Evenly top one meringue rectangle with Champagne sorbet then cover with a second meringue rectangle. Gently press the meringue rectangle in the “biscuit rose” turning it so that it coats all the exposed sorbet. Place a sorbet filled meringue upright on a plate. Arrange a little Chantilly cream on one side of the plate, top with apple blossoms. On the other side of the plate add drops of raspberry coulis and top each with a Dushi button.

Return to top

Find out more...

More recipes
  • Le Stollen
    • Le Stollen, pâtisserie traditionnelle allemande et alsacienne, est un pain aux fruits secs et confits, généralement fourré de massepain, que l’on prépare en fin d’année, de septembre à décembre. Créé en Allemagne vers le XIVème siècle, il s’agissait au départ d’une pâtisserie à lourde symbolique religieuse : on le consommait pendant le jeûne, soit de septembre à Noël, car il ne comportait ni beurre ni lait et était donc considéré comme « maigre » et ainsi adapté à cette période de recueillement.
  • Chocolate Strawberry Cake
    • Le Cordon Bleu is delighted to share one of the recipes from our book Chocolate Bible for those who love chocolate and strawberries. Enjoy the season!
  • Chocolate Heart
    • We are pleased to offer you this chocolate heart recipe so you can try your hand at this taste-tempting delight perfect for Valentine’s Day or any special occasion with your loved one.
  • Fresh Fruit Christmas Log
    • Discover this month's festive recipe exclusive to Le Cordon Bleu from the Chocolate Bible
  • Chocolate Tartlet
    • The deep chocolate flavor of this tartlet is a perfect end to a meal or for afternoon tea. Serve with fresh raspberries for a classic chocolate dessert combination.

Quick Links

Back Bookmark and Share