Lemon creation with meringue and lemon sorbet ice cream

Name: Lemon creation with meringue and lemon sorbet ice cream
Ingredients: salt; 100 g egg whites (3 pieces); 100 g Sugar; 250 ml semi-skimmed milk; 100 g Alsa Lemon Mousse mix; Lemon sorbet; 0.25 units.slice Koopmans Professional Hard Viennese Dough

This recipe for lemon creation with meringue and lemon sorbet is for 10 people.

Ingredients

salt

100gegg whites (3 pieces)

100gSugar

250mlsemi-skimmed milk

100gAlsa Lemon Mousse mix

Lemon sorbet

0.25units.sliceKoopmans Professional Hard Viennese Dough

Preparation

Line the baking tray with parchment paper
Place the Shortcrust Pastry on the baking tray and prick the dough with a fork or pastry docker
Cut the dough into pieces of 11cm x 3cm (do not cut all the way through!)
Bake the dough at 160°C until nicely browned and crispy
Remove the dough from the oven and cut through the squares while the dough is still warm
Let it cool

Mix the Alsa Lemon Mousse mix with the milk
Whip for 2 minutes at low speed and then 5 minutes at high speed
Put the mousse in a piping bag with a plain nozzle

Pipe strips of lemon mousse onto the dough
Place the tarts in the refrigerator for 2 hours

Put the egg whites with a splash of salt in a grease-free mixing bowl
Whip the egg whites for about 2 minutes at medium speed
Slowly add the sugar and continue whipping for 5/8 minutes until the foam is stiff (bird's beak)
Put the meringue in a piping bag with a star nozzle
Remove the tarts from the fridge and pipe the meringue onto the lemon mousse
Color the meringue with a torch
Place the tarts on a plate and scoop the lemon ice cream alongside
Decorate as desired