And here is the arriving of the spring, then feast it with a smooth glass cup cottage cheese, mango and meringue ; but also of pretty flowers… and yes, it is still THE symbol of spring ! In addition, it was perfect because I had at home, a pretty bouquet of me favorite flowers.
I made these glasses with the compote of mango because I wanted to try this fruit for our little babyboy. Of course, for him, the fruit was just boiled and mixed. In any case, he loved it ! It was almost hysterical and it was really funny to see him waddle in his high chair in opening the mouth. There is one who already loves what his mom prepares… ��
Verrine white cheese, mango and meringue
To 4 Save Print Ingredients
- 1 ripe mango
- 1 tablespoon of honey
- 1 squeeze of lemon juice
- 250 g of white cheese
- 1 sachet of vanilla sugar
- FOR THE MERINGUES
- 2 egg whites
- 60 g of caster sugar
- 60 g of icing sugar
- 2 or 3 drops of lemon juice
- Prepare the meringue.
- Preheat the oven to 90°.
- Beat the egg whites until firm and then add the drops of lemon juice and the caster sugar in rain while continuing to beat 30 seconds. Stop beat 10 seconds and then repeat 10 seconds. Add the sifted icing sugar using a spatula the egg whites. Put the meringue into a piping bag. On a baking tray covered with baking paper, pochez your meringues.
- Transfer to the oven and bake (dry) for 1 hour and 30 minutes.
- While your meringues are cooking, peel the mango and cut into small pieces. Made the cook in a pan with a little water, not that it hooks, and the lemon juice. Leave over medium heat for 20 minutes and stir from time to time.
- Then mix the mango with the spoon of honey in order to obtain a compote smooth. Book.
- Whisk then the white cheese with the vanilla sugar.
- Make the verrines starting with the cottage cheese, vanilla, meringue and then top with the compote of mango.
- Serve immediately or refrigerate, well aware that the meringue will soften.
- If you don’t want to make your meringues, you can always buy one in the trade…
I would also like to take this recipe to participate in the battle food #41 on the theme of exotic fruits including the fairy godmother, and Emily of the blog Emily Sweetness.