Minestrone with basil and spinach pesto sauce
2020-08-13 / test@t
Lemon meringue roll with raspberry cream
Light and delicate dessert.
Ingredients
- protein 5 pcs.
- granulated sugar + 1 tablespoon 190 g
- lemon (zest + 1 tablespoon of juice) 1 pc.
- corn starch 1 tsp
- raspberries 200 g
- cream cheese 300 g
- butter 100 g
- icing sugar 80 g
STEP-BY-STEP COOKING RECIPE
Step 1
Take proteins and oil out of the refrigerator in advance so that they become at room temperature.
Step 2
Rub 100 grams of raspberries through a sieve. Put the resulting puree in a saucepan, add one tablespoon of sugar and, stirring occasionally, bring to a boil. Remove from heat and allow to cool. The remaining raspberries are needed for decoration and for cream.
Step 3
Put 1 teaspoon of starch in a separate container and add 1 tbsp. spoon of lemon juice, stir and set aside.
Step 4
Place the egg whites in a clean large bowl and begin whisking at low speed, after 1-2 minutes increase the speed to maximum and continue whisking until firm peaks. Then, while continuing to beat, start adding 1 tbsp. a spoonful of lemon sugar. So, add all the sugar. Finally, add the starch and lemon juice, whisking. You will get a dense, shiny mass.
Step 5
Cover the baking sheet with baking paper. Preheat the oven to 160 ° C. Put the protein mass on the paper in the shape of a rectangle about 32x25 cm, 1-1.5 cm thick. Put in the oven, bake for 20-25 minutes.
Step 6
While the roll is baking, prepare a clean towel, and on top of it is baking paper the size of a meringue layer. When the meringue is baked (it should easily come off the sheet, but at the same time be flexible, not brittle), take out the baking sheet, take the sheet with the meringue and turn it over onto the prepared sheet of baking paper. Carefully remove the sheet on which the meringue was baked. And immediately, together with paper and a towel, wrap it in a loose roll. Leave to cool.
Step 7
When the roll is completely cool, gently unfold it. Apply the cream evenly over the entire surface. Add a few raspberries at random. Then roll up tightly enough into a roll. Put in the refrigerator for 2-3 hours. Garnish with raspberries before serving.
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