Meringues to brown
Instructions
The custard scented with rum, then join the raisins first found in hot water and dried.
Finely chop the hazelnuts and then sweetened chestnut purée.
Thick snow mounted cream.
Prepare a service plate and make a layer of sweetened chestnut purée: above you have a compact meringhette layer (purchased ready by pastry chef): on these pour the custard and the whipped cream distributed irregularly.
Put in refrigerator for 2 hours before serving.
Ingredients and dosing for 4 persons
- 12 shells of small meringue
- 200 g of sweetened chestnut purée
- 100 g of whipped
- 50 g of sultanas
- 200 g of custard ready
- 1/2 cup of rum
- 50 g of hazelnuts