Preparation info
  • Yield: Approximately 40 ounces ,

    12

    servings, 3⅓ ounces each
    • Difficulty

      Easy

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Loquat mousse

Oz Grams Name of ingredient Notes
16

Method

  • Make Italian meringue.
  • First, in a small heavy saucepan, set over medium heat, cook sugar and water without stirring to 240°F.
  • While the sugar and water are cooking, place egg whites into the bowl of an electric mixer outfitted with the whisk attachment.
  • When the sugar syrup has reached temperature, add it in a stream