Ingredients
For 1 servings
273 g egg white
273 g sugar
180 g egg yolks
3 g salt
273 g cake flour
273 g grape seed oil
90 g milk
1000 g Debic Stand & Overrun 1L
5 pods of vanilla pods
100 g trimoline
40 g gelatin mass
236 g toasted almost paste
78 g white couverture chocolate 35%
4 g sea salt flake
292 g feulletine
21 g toasted almond nibs
Preparation
Make a meringue with egg with with sugar. Once it reaches soft peak texture, fold in egg yolks. Fold in sifted dry ingredients and warm milk. Bake at 170°C for 10mins
Melt the white chocolate. Fold all the ingredients well. Use as base for crunchy texture.
Cut the rock melon into dices.
