Meringue of Cornet Oaked Blond with eel

Name: Meringue of Cornet Oaked Blond with eel
Ingredients: 18 g egg white powder; 17 g Creamy gel; 25 g Powdered sugar; 330 ml Cornet Oaked Blond; 70 g Fresh egg white; Smoked eel; Furikake; 2 Sambai

Meringue of Cornet Oaked Blond with sambai gel and smoked eel.

Ingredients

18gegg white powder

17gCreamy gel

25gPowdered sugar

330mlCornet Oaked Blond

70gFresh egg white

Smoked eel

Furikake

2Sambai

Preparation

Bring the beer to just below boiling and cool down.
Mix the beer with the egg white powder and fresh egg white cold and let rest overnight.
Whip the mixture gently into a meringue and slowly add the powdered sugar.
Pipe the meringue onto baking mats, sprinkle with a little furikake seasoning, and let dry overnight at 60°C.
Blend the sambai with the creamy gel using an immersion blender or blender.
Fill a piping bag with this and chill until use. This gel is also freezer-safe.
Serve the meringue with the sambai gel and smoked eel.