Adelie from La Meringaie pastry
A light delight, made with whipped cream with jasmine tea, lychee and grapefruit.
For 6 persons
Ingredients
The meringue
- 125g egg white at room temperature
- 215 g caster sugar
- 15g Mairena
- 1 tsp white vinegar
- mix of spices of your choice: a pinch of cinnamon, the seeds of a vanilla pod…
Cream
- 20 cl of very cold liquid fresh cream
- 40g mascarpone
- 10g jasmine tea
The garnish
- 1 pink grapefruit
- 10 fresh lychees
- a few pomegranate seeds
The preparation
The day before, make a meringue. Weigh all the ingredients into small containers. Be precise: the balance of the meringue is strict. Pour the egg white into the mixing bowl of your food processor which will be used to whip up the meringue. Add the sugar and cornstarch. Mix with a whisk. Beat with mixer at speed 6-8 for ten minutes. After ten minutes, add the teaspoon of vinegar. Whisk again for another minute at maximum speed to “tighten” the egg whites. Add the spices. Whisk for a few seconds to obtain a homogeneous mixture.
The meringue has the right texture for poaching when it forms a very firm “bird’s beak”. Spread the meringue with a spatula or pipe it into the desired shape on parchment paper on your baking sheet. Bake the meringue at 100°C (th. 3-4) in a preheated oven, cook for 1 hour 45 minutes. Remove from the oven and allow to cool completely.
Heat half the cream, then pour it hot, but before boiling, over the tea and keep in the fridge. The same day, strain the infused cream, squeezing the tea well to take advantage of all its fragrance. Add the other half of the cream, very cold, and the mascarpone. Whip the whole thing with a mixer until you obtain a firm and silky whipped cream. Keep in the fridge until ready to prepare.
Lift the grapefruit supremes (the quarters without the small skins separating them) and cut them in 2. Peel the lychees, remove the pits, cut them into 3 pieces.
Dressage
Garnish the meringue with cream, distributing it evenly. Arrange on the cream, the grapefruit quarters then the lychees; add some pomegranate seeds for decoration. Keep cool until tasting.
Tips and Tricks
For the cream to rise well, it must be very cold. You can put the natural cream in the freezer fifteen minutes before whipping it. The container in which you mount the cream must also be very cold. For training, do not try to be symmetrical but train your pavlova like an English garden.
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