Hey guys,
Picked up some fantastic strawberries today, and are going to do a strawberry medley as a dessert at work.
So the question is..... Can a italian meringue be made and stored in the FRIDGE, not FREEZER, and the catch is, with no gelatine or agar agar being added???
If either of these products must be used a recipe would be greatly appreciated, I just have a problem using these items though I realize they are part of our environment these days.
And on a similar note does anyone have recipies that use whites, besides the obvious, meringue, pavs, soufflees (?), and snow eggs, we've got these on the menu already, its just that we go through s**t loads of anglaise lol.
Keep cooking
Ragards Craig.
Picked up some fantastic strawberries today, and are going to do a strawberry medley as a dessert at work.
So the question is..... Can a italian meringue be made and stored in the FRIDGE, not FREEZER, and the catch is, with no gelatine or agar agar being added???
If either of these products must be used a recipe would be greatly appreciated, I just have a problem using these items though I realize they are part of our environment these days.
And on a similar note does anyone have recipies that use whites, besides the obvious, meringue, pavs, soufflees (?), and snow eggs, we've got these on the menu already, its just that we go through s**t loads of anglaise lol.
Keep cooking
Ragards Craig.
