- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 1 h
- Serves
- 24 bites
Ingredients
- For the meringue discs:
- ⅓ cup
- Naturegg liquid egg whites, at room temperature
- 80 ml
- ⅔ cup
- white sugar
- 1 ¼ tsp.
- cornstarch
- ½ tsp.
- lemon juice
- For the haskap berry sorbet:
- 2 cups
- Bleu & Bon frozen Quebec haskap berries or fresh berries
- 1 tbsp.
- lemon juice
- 2 tbsp.
- white sugar
- For the whipped cream:
- ½ cup
- Nutrinor 35% whipping cream
- 1 tsp.
- powdered sugar
- For the assembly:
- 1 tub
- Divine vanilla ice cream (500 ml) from Le Glacier Bilboquet
Directions
- Step 1
- Prepare the meringue discs:
- Preheat the oven to 325 °F (160 °C) and line a baking sheet with parchment paper.
- Using an electric hand mixer or stand mixer, whisk the egg whites at high speed for 1 minute. Without stopping the mixer, gradually add the sugar, a tablespoonful at a time. Continue whisking for 7 to 8 minutes, until a shiny meringue with stiff peaks is formed. Add the lemon juice and cornstarch corn, then whisk for another 30 seconds.
- Transfer the meringue to a pastry bag fitted with the tip of your choice.
- Step 2
- Form 24 discs about 5 cm in diameter.
- Place in the oven, then immediately reduce the oven temperature to 225 °F (110 °C). Cook for 1 hour, or until the discs feel dry to the touch.
- Step 3
- Prepare the sorbet:
- Using a food processor, blend the haskap berries with the lemon juice and sugar until the desired texture is achieved. Add a little cold water, a tablespoon at a time, as needed.
- Fill each cavity of a silicone mini-cupcake mould halfway. Freeze for at least 1 hour.
- Next, spread the ice cream over the sorbet. Return to the freezer until completely set (at least 4 hours but ideally overnight).
- Step 4
- Prepare the whipped cream and assemble:
- In a large bowl, whip the cream with the powdered sugar until stiff peaks form. Transfer to a pastry bag fitted with the tip of your choice.
- When ready to serve, remove the frozen bites from the mould and place them on the meringue discs. Top with whipped cream and haskap berries.
- Serve immediately or freeze (without the whipped cream) for up to 3 days.
Tips
If using fresh haskap berries, arrange them on a baking sheet and freeze before starting the recipe.
