The essentials of patisserie
This course unpicks the different techniques of making meringue (french, swiss, italian) which serve as a base for 3 spiced recipes created by “Cuisine Corsaire”
A reworked floating islands with a light meringue flavoured with cardamom and rosewater.
A thyme flavoured mousse, with the freshness of lemon and a meringue cylinder. An iced cinnamon parfait with caramelised hazelnuts and chocolate/orange.
Try it !