Vermicelle igloo

Vermicelle with a difference. As you already know, we like to make things a little more unusual. This time, we thought we'd give the popular Vermicelle dessert a completely new look that is guaranteed to knock your guests' socks off. A sugar-sweet merengueiglu filled with chestnut purée and sweetened whipped cream. What does that make? Probably one of the cutest, sweetest and most delicious Christmas dessert creations that you can easily make at home.

Preparation time

20 min.

Baking time

90 min.

Merengueiglu

Ingredients:

180 g egg white

180 g granulated sugar

1 pinch of salt

This is how it works: The production

Beat the egg whites together with a pinch of salt and approx. 30 g of the sugar.
After a short time, add a further 30 g of sugar.
As soon as the mixture starts to firm up, slowly trickle in 60 g of the sugar and whisk the egg whites to a really firm beaten egg white.
Just before the end, add the remaining sugar.
Pour the finished meringue mixture into a piping bag, which you have previously fitted with a 10mm piping nozzle.
You will now need a silicone hemisphere mould to pipe the igloo. We have used a 7 cm diameter hemisphere for this, but you can of course also use other sizes. The 6 cm hemispheres are also very suitable.
Turn the silicone mat around so that you have the outwardly curved side in front of you and start moulding the foam.
Start at the bottom on the outer edge. Form a small dab with the meringue and pull it away towards the front. This creates a teardrop shape that not only becomes more pointed towards the front, but also flatter. Using this technique, you can easily stack several of these drops on top of each other until you have reached the upper part of the hemisphere.
Place a simple, slightly larger dot on the upper part as a finish.
Only ever apply three igloos to one mat so that you have a certain distance between the igloos and they cannot stick together.
Using a teaspoon, remove a small, peat-shaped part of the icing mixture to create a small opening.
The igloos now need to dry in the oven for 90 minutes at 80 ºC convection.
After the drying process, carefully remove the igloos from the mats and leave to cool for about 20 minutes. They will harden slightly as they cool and will then be easier to fill.

Silikonform Halbkugel Ø 7 cm 6 Stück für Süsses und Herzhaftes

Preview

Silicone mold hemisphere Ø 7 cm, 6 pieces

CHF19.90

Lochtülle 10 mm für tolle Torten-Dekos und Gebäcke

Preview

Hole grommet 10 mm

CHF6.90

Completion

What you need:

Ready-made igloo shells

400 g chestnut puree

30 g chestnut syrup

150 g full cream

This is how it works: The production

Place the chestnut puree in a bowl with the chestnut syrup and beat briefly with a hand mixer to make the mixture creamy and spreadable. Alternatively, you can use kirsch or another alcohol instead of the syrup.
Now take your cooled igloos, turn them round and fill them with the chestnut puree.
Fill each igloo with approx. 60 g of the puree and spread it into the igloo in the shape of a dome using a small angled pallet.
Whip the full cream with a little sugar until it is firm and then pour it into the remaining hollow that you created with the chestnut puree.

Serving tip: Spread some full cream on a dessert plate, place your igloo on top and dust with a little icing sugar. Alternatively, you can also fill your igloo with ice cream or sorbet.

Info: You can also prepare the igloo shells in advance, as they keep for quite a long time.

Monin chestnut syrup, 250 ml

CHF9.90

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Angle spatula mini thin with plastic handle

CHF12.50

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Mixing bowl stainless steel 2000 ml

CHF31.90

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Your miniSchoggi Team!

Nutrition declaration per 100 g

Posted in: Cooking, Desserts, Seasonal recipe ideas, Sweet recipes, Patisserie, Autumn & Halloween, Cakes and pastries, Winter & Christmas, Sweet pastry

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