Total Weight: 0.400
Group B
Ingredient
KG
Egg White
0.120
Total Weight: 0.120
Group C
Ingredient
KG
Sugar
0.300
Water
0.120
Total Weight: 0.420
- In a mixing bowl, mix the ingredient (A) until smooth then pipe inside the baked tart shell evenly.
- In a saucepan, add ingredients (C) and boil to 116°C.
- Pour the hot mix (C) inside the spinning ingredient (B) and make a firm form.
- Pipe the meringue over the yuzu and torch it and it is ready to be served.
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