• Semi-whip the cream and set aside in the refrigerator.
• Warm the SICOLY® purees and/or juices at 25°C.
• Melt the gelatin mixture slightly in the microwave at 30°C.
• Mix the gelatin with the SICOLY® puree and/or juice with a whisk.
• Gradually fold the mixture into the meringue, mixing gently.
• Fold in the semi-whipped cream with a spatula.
• Use immediately.

Swiss meringue base for purees and fruit juices

Ingredients:

• 90 g egg whites
• 100 g sugar (sucrose)
• 35 g dextrose

Mix the whites and sugars and arrange in a bowl. Cook in a bain-marie, stirring constantly until it reaches 65/70ºC. Remove from the bain-marie, place the mixture in the bowl of the mixer and whisk until the meringue is lukewarm.

Swiss meringue base for vegetable purees and juices

Ingredients:

• 90 g egg whites
• 135 g dextrose
• 2 g salt

Mix the egg whites, salt and dextrose and arrange in a bowl. Cook in a bain-marie, stirring constantly until it reaches 65/70ºC. Remove from the bain-marie, place the mixture in the bowl of the mixer and whisk until the meringue is lukewarm

Important:
To balance the meringue and compensate for the degradation of the egg white proteins by the action of the acidity of the fruit, it is necessary to reinforce the meringue with 3% powdered egg white. Dextrose is only used for vegetable purees because it has a lower sweetening power than sucrose and therefore allows you not to feel too much of the sweet taste in the final foam.

Gelatin mass

Ingredients:

• 1 g gold powdered gelatin (200 bloom)
• 5 g cold water

Mix the water and gelatin. Leave in the fridge for 20 minutes for optimal hydration. Melt in a double boiler or microwave on low power. Place in the container of your choice and leave to gel. Store in the refrigerator for up to 5 days.