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Meringue with white chocolate ice cream and a sugar sphere with fior di latte mousse

Delicious dessert of white chocolate ice cream and fior di latte mousse. Ideal for the holidays or special occasions

This dish consists of:

  • Sugar bun
  • Mousse of fior di latte
  • Assembly

Ingredients

spun sugar - isomalt
silicone mold for ice balls

115gWhite chocolate
3gleaf gelatin
300gCream
35gfior di latte liqueur

white chocolate ice cream
1units.itemsmeringue nest

Preparation

  1. Melt some of the spun sugar over low heat to 180°C (completely transparent).
  2. Let the spun sugar cool to 160°C.
  3. Grease the mold with, for example, pancoating spray and rub it in well.
  4. Fill the mold with the spun sugar.
  5. Then turn the mold upside down so it empties again, leaving a layer of sugar behind. Collect the sugar in, for example, a pan.
  6. Let the mold cool and carefully remove the sugar sphere from the mold.
  7. Then heat a cutter and poke a small hole in the sugar sphere.
  8. Fill the sugar sphere with the fior di latte mousse using a piping bag.

  1. Soak the gelatin sheets in water.
  2. Heat the cream with the fior di latte liqueur and dissolve the gelatin in it.
  3. Pour this mixture over the white chocolate and mix everything well.
  4. Let the mixture cool and then whip until light and airy, for example in a KitchenAid with a whisk.

  1. Spoon a generous amount of white chocolate ice cream into the meringue nest (1 nest per person).
  2. Place the filled sugar sphere on top.