Ocati

LOGINECUADOR

MERENGON

WITH BLUEBERRY COMPOTE

INGREDIENTS

  • 1 cup of sugar or panela powder
  • 1/2 cup of water
  • 2 teaspoons of rose water
  • 4 egg whites

FOR THE FRUIT COMPOTE:

  • 1 case of OCATI blueberries
  • 1/2 case of OCATI agraz
  • 1/4 cup of water
  • 3 spoonfuls of sugar
  • 1 teaspoon of rose water
  • 1 teaspoon cornstarch

TO ASSEMBLE:

  • 1 cup of whipped cream
  • 1 case of OCATI blueberries

PREPARATION

FOR THE MERENGUE:

  • Preheat the oven to 250°F (120°C) and prepare a baking tray lined with parchment paper.
  • With the help of a pastry bag or a spoon, make four discs of meringue on the parchment paper.
  • Bake 75 to 90 minutes or until meringue discs are dry. Let them cool in the oven and store in an airtight container.
  • Put the OCATI fruits with the water, the rose water and the sugar in a pot.
  • Cook over medium heat, stirring constantly, until mixture thickens.
  • Add the cornstarch dissolved in two tablespoons of water and cook for another 3 to 5 minutes or until the fruits soften a little.
  • Remove from the fire and let cool.

TO ASSEMBLE:

  • On each plate, place a meringue, top with one or two tablespoons of whipped cream and then a few tablespoons of the OCATI fruit compote. Decorate with OCATI blueberries.
  • Place the sugar or panela powder, the water and the rose water in a pot, mix and cook for 2 or 3 minutes. Remove from heat and reserve this syrup until it cools.
  • Separately, beat the egg whites until they reach the point of snow. Gradually add the syrup, gently and with a spatula.