Peach Melba ( Peche Melba-France)

 


  • 1 glass of sugar
  • 1 pack of whipped cream
  • 1 cup of hazelnut kernels
  • 0,48 lbs meringue         
  • 1 glass of water Milk

 

Roast the sugar and hazelnuts in a Teflon pan until they thicken and make croquant. Pour on a greased flat surface, cool and break into small pieces. Whisk the whipped cream with milk. Lay nylon in a hollow container and put twelve meringue grains in it. Crush the others with your hands, mix with whipped cream and croquant and pour into the bowl. Leave in the deep freeze for twenty-four hours. Turn the plate inside out, remove the plastic wrap and serve.

ENJOY YOUR MEAL

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