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Sandra Climent

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Recipe of Mostachón with Red Fruits
Recipe

Mostachón with Red Fruits

30 mins
30 mins
Half
58
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Meringue dessert with cream cheese bitumen and custard. The acidity of the red fruits combines perfectly with the sweetness of the dessert.
Learn more about Sandra Climent

Ingredients

8 portions
  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon cream of tartar
  • 1 tablespoon liquid vanilla
  • 1 cup walnut, chopped
  • 1 package cookie
  • 190 grams cream cheese, for bitumen
  • 1 cup chantilly cream, for bitumen
  • 1/2 cups powdered sugar, for bitumen
  • 1 teaspoon liquid vanilla, for bitumen
  • 1 cup red fruit

Preparation

Preheat the oven to 175 ° C.
Bake the chopped nuts in a mold, no more than ten minutes and move them at least twice.
Break the cookies, taking care not to get dusted.
In a container (preferably glass) add the four egg whites and beat until nougat point; that peaks form and when turning the container does not fall.
While stirring, add the cream of tartar and sugar in the form of rain. Add the vanilla.
Add the toasted nuts and the cookies, mix with a spatula to incorporate the ingredients into the meringue, but doing it in a soft way so that the meringue does not come down.
Empty the mixture in a previously greased removable mold.
Bake without opening the oven, check it in 20 minutes, if it still does not have a golden hue, check it every five minutes until it has a golden color (the time can vary by the type of oven or the height, up to 40 minutes).
When you see that it is golden brown, turn off the oven but do not remove the meringue, leave it for another five or ten minutes. Then remove it from the oven, and let it cool in the mold.
For the bitumen In a bowl whisk the cream cheese and the chantilly cream. Add the icing sugar little by little and add the vanilla.
Since the meringue is cold, open the removable mold and with the help of two knives it is detached from the base and placed in the presentation container.
With the help of a spatula, smear the top of the meringue with the bitumen.
With the help of a pastry bag decorates.
In the center decorate with fruit.

TIPS

Do not use banana or apple, it will not take long to rust and it will look ugly. You can change the sugar for Splenda, and put less sugar on it than the recipe. Do not use cookies Marías, they will make the meringue not crispy. Take care that when making the meringue, both the container and the blade are dry, the water affects the meringue. Do not forget the nuts in the oven, they will burn and the taste will not be good. The removable mold is not indispensable, but it is a great ally.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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