Servings:
6
INGREDIENTS
- For the fudge:
- -280ml double cream
- -150ml agave syrup
- -500g white chocolate
- For the meringues:
- -6 egg whites
- -350g cane sugar
- -30g candied ginger
INSTRUCTIONS
- In a bowl, whip the egg whites with 200g of sugar to obtain a consistent batter, then slowly add the rest of the sugar and the minced candied ginger; keep whipping for 3 more minutes. Put the batter in a pastry bag and create the traditional meringue shape on a baking tray covered with damp and oiled parchment paper. Bake at 130°C for about one hour and half.
- In a small pan, boil the double cream and the agave syrup. Remove from the heat, add the white chocolate and stir to melt it. Keep stirring once in a while until it cools down.
- Pour the white chocolate fudge and place the meringues on top. Decorate it with the minced candied ginger. Flavor to taste with a warm sage leaf.
