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.
