Ingredients
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0.45 kg 0 lbs 16 oz kg
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0.03 kg 0 lbs 1 oz kg
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0.25 L 1.05 cups Whole Egg
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Shortbread Crumb
Citrus Pots
Method
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Press shortbread crumb into the bottom of a shot glass.
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Pipe in a layer of Bon Citron.
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Whisk Ovasil Meringue with cold water and then add 300g sugar until a thick
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Meringue is formed. Add remaining 150g sugar.
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Using a star nozzle, pipe a bulb of meringue on top of Bon Citron.
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Using a blow torch, toast the edge of the meringue before serving.
