Blueberry Meringue

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Blueberry Meringue

par Alain Chartier

Alain Chartier

M.O.F 2000 & Ice-cream world champion 2003

Vannes (France)

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Recipe made with

WILD BLUEBERRY PUREE 90%WILD BLUEBERRY PUREE 90%

Ingredients

La Fruitière Blueberry Puree 1 000 g
Chicory inulin 400 g
Dry egg white 75 g

Preparation

  • Make the meringue without sugar
  • Aerate with the beater
  • Punching the meringue
  • Drying in the oven at 90°C for 90 min

 

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