Preparation info
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By Sat Bains

Published 2012

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For the Meringue

  • 2 egg whites
  • 75 g caster sugar
  • 25 ml


Place the egg whites in a stand mixer and start whisking on medium speed. Bring the sugar and water to 121°C. Gently pour over the egg whites and keep whisking for 5 minutes. Fold into the sweetcorn and sabayon mix. Fold in the semi-whipped cream. Place the mix in a piping bag and pipe into 4cm x 4cm cylindrical moulds. Place in the freezer for a minimum of 6 hours to set.