Raspberry Meringue Cream

Name: Raspberry Meringue Cream
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 300 g frozen raspberries; 150 g Sugar; 1 package Cream stabiliser; 500 g cream quark (40 % fat); 125 g Whipped cream; 2 Protein (size M); 1 pinch Salt; 7-10 Tbsp Disposable piping bag

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

300 g frozen raspberries
150 g Sugar
1 package Cream stabiliser
500 g cream quark (40 % fat)
125 g Whipped cream
2 Protein (size M)
1 pinch Salt
7-10 Tbsp Disposable piping bag

Directions

1
Defrost raspberries at room temperature for 3-4 hours. Mix 70 g of sugar with the cream setting agent. Mix quark with defrosted raspberries and sugar mixture. Whip cream until very stiff and fold in.
2
Pour into jars. Chill for at least 1 hour.
3
Beat the egg white with salt until stiff, pour in 80 g sugar. Beat until the sugar has dissolved and the mixture is shiny. Pour into a piping bag with a perforated spout. Spray meringue mixture onto the raspberry cream.
4
Use a distiller to lightly brown and serve.