I suggest you prepare a very delicate air dessert, light as a cloud. The combination of sweet meringue, delicate cream and bright black currant will not leave anyone indifferent. Meringue will be made on albumin-dry protein.
For meringue, I will use dry egg white-albumin. It is practical and has a number of advantages over raw protein. But if you don't have albumin, replace it with regular protein: 10 g of albumin = 3 proteins.
We dilute albumin in water at room temperature, they do not mix well, so it takes some time for the protein to swell. The amount of water and time depends on the manufacturer of albumin, as a rule, this is indicated on the packaging. The usual ratio: for 1 part of albumin, take 6 parts of water. My protein was infused for 40 minutes.
After 40 minutes, the protein powder is almost completely dissolved in water, now you can make meringue. Start whipping at low speed of the mixer, after 3-4 minutes, gradually increase the power and whisk until a uniform foam appears. We start adding sugar gradually, in small portions. When all the sugar is added, without stopping whipping, add powdered sugar in two steps. Whisk to medium peaks (the top is slightly tilted). At the end of whipping, add the starch, lemon juice and vanilla, mix lightly with a mixer at low speed.
Here is such a lush, with a glossy sheen, it turns out meringue. It keeps its shape well. If desired, it can be tinted with food gel dye or berry puree. You can't add natural puree to meringue made with raw protein.
Using a pastry bag with a nozzle (or just a spoon), we put the meringue on a sheet, forming a side 1.5 – 2 cm high. Pre-close the sheet with baking paper. I made a portion dessert, I got 6 pieces with a diameter of 9 – 10 cm. Put the meringues in a preheated oven and bake at T=100*C.
There is an important point: the temperature should not be higher, otherwise the meringues will darken (fry), crack or dry out. If your oven has the lowest possible temperature above 100*C, you will have to bake with the oven slightly open. I kept mine half open.
It is also important not to overdo the meringue: it should have a hard crust on the outside, but remain creamy inside. Readiness can be checked with a wooden stick. Mine were baked for 55 minutes. Ready-made meringues are left in the oven until completely cool, at least for 2-3 hours.
Meringue can be baked in advance.
Prepare the berry sauce. I advise you to choose berries with sourness – they will set off the taste of sweet meringue. Black currant is perfect for this. If it is frozen, you do not need to defrost it first. Berries are covered with sugar and put on a small fire. Gelatin (I have powdered) soak in one tablespoon of water, separately mix the starch with one tablespoon of water.
Stirring, bring the currant to a boil and cook for 1-2 minutes. Pour in the starch and mix. Remove from the heat and add the gelatin. Leave to cool.
Currant sauce can be prepared in advance. Store in the refrigerator in a tightly closed container.
Cold cream whisk until fluffy, at the end gradually adding powdered sugar. If desired, they can be stabilized with a cream thickener or gelatin.
Assemble the dessert. This should be done just before serving, as the tender and porous meringue will go limp, absorbing the moisture from the cream and currant.
In the middle of each meringue, put a little currant, and cover the top with whipped cream. It remains to pour the sauce, and you can serve it to the table!
This is the dessert we got!
Light and airy, like a ballerina's dance, it literally melts in your mouth. And not for nothing is named after the legendary Anna Pavlova.