Meringue shells with gooseberry cream

Name: Meringue shells with gooseberry cream
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 9
Ingredients: 60 g Sugar; 2 Protein (size M); 1 pinch of salt; 1 Splash vinegar; 50 g Icing sugar; 1/2 TABLESPOON Cornstarch; 25 g Milk chocolate; 1 glass (720 ml; 430 g separation weight) Gooseberries; 100 g Whipped cream; 75 g Edible quark (20 % fat in dry matter); 1 package Vanillin sugar; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 9

60 g Sugar
2 Protein (size M)
1 pinch of salt
1 Splash vinegar
50 g Icing sugar
1/2 TABLESPOON Cornstarch
25 g Milk chocolate
1 glass (720 ml; 430 g separation weight) Gooseberries
100 g Whipped cream
75 g Edible quark (20 % fat in dry matter)
1 package Vanillin sugar
baking paper

Directions

1
Bring sugar and 3-4 tablespoons of water to the boil. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt and vinegar. Add sugar syrup in a thin stream. Sieve icing sugar and starch onto the beaten egg white and fold in.
2
Pour the beaten egg white into a piping bag with a medium-sized perforated spout and squirt circles (approx. 8 cm Ø) onto a baking tray lined with baking paper. Spray the outer edge twice. Dry in a preheated oven (electric cooker: 50-80 °C/ gas: level 1) for 3-4 hours.
3
Open the oven door from time to time. Then let it cool down for about 10 minutes on a cake rack. In the meantime, finely chop the chocolate and melt it on a hot water bath. Pour into a small freezer bag, cut off a tiny corner and cover the meringue rings with fine chocolate strips.
4
Cool for about 5 minutes. Drain gooseberries well. Whip the cream with the whisk of the hand mixer until stiff, allowing the vanillin sugar to trickle in. Fold the cream into the quark. Add approx. 1 tablespoon of the quark cream to each meringue bowl.
5
Spread the gooseberries over the meringue rings. Eat fresh.