Frozen Fennel Meringue

Preparation info
  • Yield:

    500 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


Fennel Juice

  • Ascorbic acid 5 g .16 oz .76%
  • Salt


  1. 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.
  2. Juice the fennel. Stir the juice with a spoon or whisk so that the ascorbic acid and the salt dissolve.
  3. Strain the liquid through a fine-mesh sieve, then pass it through a