Beetroot and lime meringue dome
Igor Snyders
Jeune propriétaire de la Maison Snyders à Vivegnis, en région liégeoise.
Igor propose une cuisine savoureuse basée sur des produits frais de saison, avec une interprétation très personnelle et une présentation très soignée.
While Igor operates in the kitchen, his partner, Margaux, looks after the dining room, surrounded by an all-female team.
As a child, Igor’s first pet was a hen and he still has 5 today.
« For me, eggs are more than just an ingredient! »
Igor Snyders
Ingredients for 4 people
- 130g Columbus egg white (fresh)
- 80g albumen (egg white powder)
- 200g beetroot juice
- 180g powdered sugar S2
- 450g white chocolate
- 380g cold 35% cream
- 380g hot 35% cream
- 150g whole Columbus egg
- 80g caster sugar
- 150g lemon juice
- 1 sheet of gelatine
- 180g butter
- 1 lime peel
- 100g almond powder
- 100g flour
- 80g soft butter
- 1 vanilla pod
- 100g brown sugar
Preparation
- Meringue: mix the beetroot juice with the albumin, whip up and add the liquid egg white. Beat firmly and add the S2 sugar. Put in a pocket and arrange in a silicone half-sphere mould.
- Lime cream: put the whole eggs, lime juice and caster sugar (80 g) in a saucepan and whisk until thickened. Add the gelatine, previously softened in cold water. Whip with a mixer and chill.
- The white chocolate ganache: heat 380g of cream and add to the white chocolate. Add 380g of cold cream and leave to cool for 4 hours in the fridge. Then beat the mixture with a mixer.
- The crumble: mix the brown sugar, flour, butter and almond powder. Bake at 170°C for 15 minutes, stirring every 5 minutes. Leave to cool.
