Julie Rothhahn’s recipe

For 8 people

meringues

2 egg whites, 50 g of brown sugar, 50 g of icing sugar.

Beat the egg whites until stiff and very delicately incorporate the mixture of the two sugars. Using a spoon or a pastry bag, place 8 meringue hills on parchment paper. Form the tops with the flat of a knife. Bake for 2 hours at 90 ° C.

Sweet whipped cream

50 cl of whole liquid cream, 30 g of icing sugar.

Place the bowl and the metal parts of the whisk in the freezer for 10 minutes. At the last moment (so that it is as cold as possible), take the cream out of the refrigerator and pour it into a salad bowl. Add the icing sugar. Beat into whipped cream using the electric whisk. Once the cream is firm, let stand 2 hours in the refrigerator.

Black sesame cream (unless you buy it in an organic store)

200 g black sesame, 1 tbsp. to c. icing sugar, 1 tsp. to c. sesame oil, 1 pinch of salt.

Heat a pan and roast the sesame seeds for 3 to 5 minutes, watching. Pour the sesame seeds into a food processor and mix for 10 min; wait 10 min, then mix again. Repeat the operation 5 or 6 times, until you obtain an oily paste. Add sesame oil, icing sugar and a pinch of salt. Mix another 10 min. Pour into a jar and keep in the fridge.

Assembly

On a plate, place a disc of Chantilly cream; in the center, place a meringue top, make the whipped cream go up slightly on the top. Place a dash of black sesame at the bottom of the whipped cream. To serve.

Read also “Sometimes the magic can be done with just a little sugar, egg white and cream”

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