Name: Frozen Fennel Meringue
Yield: Yield: 500 g/1 lb 1.64 oz
Cuisine: United States
Ingredients: Egg white powder 18 g .63 oz 3.6%; Salt 1 g .04 oz .08%; Water 75 g 2.65 oz 14.99%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 3 g .09 oz .50%; Fennel bulbs, fronds and stems trimmed, bottoms trimmed, cut into eighths (about 2 bulbs) 600 g 1 lb 5.12 oz 91.53%; Fennel juice 320 g 11.29 oz 63.94%; Absinthe 10 g .35 oz 2%; Superfine sugar 50 g 1.76 oz 7.63%; Ascorbic acid 5 g .16 oz .76%; Sugar 75 g 2.65 oz 14.99%

Preparation info

Yield:
500 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Fennel Juice

Ascorbic acid 5 g .16 oz .76%
Salt

Method

For the fennel juice: Place the ascorbic acid and the salt in a one-sixth pan. This will be the pan into which the fennel juice will be pouring as it comes out of the juicer.
Juice the fennel. Stir the juice with a spoon or whisk so that the ascorbic acid and the salt dissolve.
Strain the liquid through a fine-mesh sieve, then pass it through a

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Ingredients

Fennel Juice

Method

Part of