My first experience with Meringue worked!! Desserts (as some of my fellow Bloggers know) are not my thing, too much exact measurements… But I got a scale covered in dust out of the cupboard and weighed flour, covered the kitchen with egg whites because I didn’t even have an appropriate whisking bowl.
Goat’s Cheese as any cheese needs some Sweetness, whether it’s a Chutney, Honey,Grapes or Meringues? Thinking it’s nice to have something Crunchy with a Salty dish.
We used to go to the South of France on holiday when I was a kid, my standard restaurant order was a Goat Cheese salad, this time it’s not a salad but it does include greens 😉
I hope you will like this one, Here we go (again 🙂 )
Make a Chervil soup, add butter in a pan, Shallots, Chervil, chicken stock and a splash of white wine + Salt & pepper. Blend.
To make this into a Jelly, I used Agar Agar (which sounds sophisticated, it’s not – it’s a vegetarian gelatine) they sell it in 1gr-0.03 oz portions. Add it to the soup and cool down in the fridge.
Heat up the Goat’s cheese under the grill for a couple of minutes.
Meringues- whisk 4 egg whites with 200gr-7 oz. of powdered sugar, put little rounds onto parchment paper. Preheat your oven on 100 degrees-200 Fahrenheit for 1hour. I added some food coloring 😉
Grill slices of Serrano ham in the oven for 10 minutes until they become crispy (on parchment paper)
Add Hazelnuts, Herbes De Provence and Piment d’Espelette to your food processor.
The meringues were ok, but on the bottom I covered them with Salsa di Noci ( delicious Walnut Salsa)