Enjoying sherry wine / pairings and recipes / Pale Cream
Cooking time: 1 hour
Serves 8.
Pre-heat oven to 170 ºC.
Wisk the egg whites until stiff, add 1 tablespoon at a time, whisking well after each addition until the meringue is thick and glossy. Stir in the cornflower, the vinegar and fold in the almonds. Spread the meringue on to a tin lined with parchment paper 31 x 21 cm. Bake for 20 minutes.
Lay a sheet of parchment paper and dust with icing sugar. When the meringue has cooled slightly in the tin, tip on the parchment and peel off the lining paper. Leave to cool. Whip the cream until stiff and spread over the meringue, carefully roll up the meringue like a Swiss roll, using the parchment paper to help you. Sieve more icing sugar on the top and serve.
Pale Cream must be served chilled, at around 7º C.
The ideal wine to pair with foie and pâté.
Very pleasant with fresh fruit (pear).
Chill in the freezer and serve between 7 & 9º C.
A combination of the flor with sweetness.
In a white wine glass or a wide rimmed glass with ice.