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Ingredients
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Meringue
Crème Montée au Mélilot
Garnish
Method
Meringue
- 1
Prepare the Meringue
In a clean mixing bowl, whip the egg whites using an electric mixer until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff peaks form and the mixture is glossy. Gently fold in the cornstarch and vanilla extract.
- 2
Cook the Meringue
Transfer the meringue to a piping bag and pipe onto a parchment-lined steamer basket. Steam for about 15-20 minutes or until firm. Let it cool.
Crème Montée au Mélilot
- 3
Make the Whipped Cream
In a chilled bowl, whip the heavy cream until it begins to thicken. Add the mélilot extract and powdered sugar, then continue whipping until soft peaks form.
Assembly
- 4
Assemble the Dish
Place the meringue on a serving plate. Top with a dollop of crème montée au mélilot, fresh strawberries, and a sprinkle of buckwheat groats for added texture.