Merengue Decadente de Pêra, Chocolate e Avelãs


Merengue Decadente de Pêra, Chocolate e Avelãs


4 egg whites
200 g sugar
1 pinch of salt
200 ml of fresh cream
q.s. powder sugar
3 small pears peeled and cut into quarters
ginger powder q, b (or fresh)
sugar and water q.s.
100 g of chocolate with 70% cocoa
hazelnuts QB
orange zest QB


Toast the hazelnuts in a frying pan and remove the skin. Cut them in half and reserve.
Whisk the egg whites with the salt until stiff peaks begin to form.
Stirring constantly, gradually add the sugar until the meringue is shiny and pretty cute (you should not notice the sugar granules).
Pour the meringue on a baking tray lined with parchment paper, giving it a rectangular shape.
With the back of a tablespoon to make the meringue peaks (looks nicer …).
Bake at 150 ° C for 1 hour.
Allow to cool.
While the meringue cooking, prepare the pears.
Bake pears a saucepan with water (enough to cover), about 70 g of sugar and ginger.
Reserve the syrup where you cooked the pears.
Whisk the cream and sweeten with a little powdered sugar.
Melt chocolate in double boiler and which incorporate the syrup baked pears.
At first it seems that the chocolate gets too thick, but as it will stir the mixture is homogenous and shiny.
Cover the meringue with cream and put the pears on top.
Place the chocolate sauce, sprinkle with hazelnuts and orange zest finish.


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