Prep
15 min
Total
15 min
Servings
4 serv.
this pretty dessert which perhaps means meringue in Polish, came straight from the imagination of our friend Jacques Delfontaine who works as a chef and restaurateur in Burgundy near Chablis (see my Burgundy travel log). its biggest advantage is that it can vary constantly with the seasons
Ingredients for 4 servings
- 8 meringue discs 8 to 9cm in diameter (formed with a bowl)
- 4 tablespoons of cold pastry cream
- ¼ litre of vanilla ice cream or sorbet of your choice
- various fruits changing every season: peaches pears apricots mirabelles berries etc
- 4.4 oz (125g) fresh or frozen raspberries blended with 1.75 oz (50g) caster sugar and a little lemon juice then strained through a chinois sieve.
- for the pastry cream and meringue the recipes are on this site.
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