Butternut Meringue

For 40 portions.

Butternut Squash meringue

Mix all ingredients. Whisk to get a foam. Pipe in the desired shape. Dry at 60 ° C.
Make a hole in the meringue with a spoon parisienne to fill it.

Cheese cream

  • Milk - 200 g
  • Agar-agar - 2 g
  • Grated Gruyère - 125 g
Mix the milk with the agar-agar. Let boil. Mix the cheese. Let gel. Cut into small pieces and mix into a extreme smooth mass.


Fill the hole in the meringue with cheese cream. Garnish with a piece of semi-candied lemon pieces and a leaf Persinette® Cress.