It's just indescribable! So gentle, delicious and melting in your mouth!

ingredients

Griķi Valdo maisiņos 8x125g

190 grams Olu baltums

150 grams Cukurs

50 grams Eritritols (esmu mēģinājusi proporciju 50/50, arī labi sanāk, tikai merenga sanāk tāda diezgan mīksta)

20 grams Kukurūzas ciete

1 tējkarote Citronu sula

Sāls šķipsniņa, vanilīns

Griķi Valdo maisiņos 8x125g

250 grams Svaigais siers Ricotta 11%

260 grams Kulinārijas biezpiens "Baltais"

Saldinātājs

Vanilīns

Griķi Valdo maisiņos 8x125g

200 grams Ķirši (es izmantoju saldētos ķiršus)

30 grams Ūdens

10 grams Kukurūzas ciete

Saldinātājs

preperation

1. First, prepare the cherry filling - add 30g of water to the cherries, sweetener and boil. Add the starch, stirring, heat until the mass thickens. Set aside to cool.

2. Grind the sugar and erythritol into a powder.

3. Put 190g of egg white in a bowl, add a pinch of salt and start frothing at medium speed until the egg white has whipped lightly.

4. Gradually add the sugar-erythritol mixture with a spoon. When the last sugar is added, increase the power of the mixer and whisk the egg whites until it becomes shiny and supple. I froth for ~ 7 minutes (depending on the power of the mixer). At the end add / stir a teaspoon of lemon juice and cornstarch.

5. Put the egg whites in a pastry bag with a cap and form 6 baskets with edges - leaving a base at least 1 -1.5 cm thick at the bottom of the basket.

6. Put in an oven preheated to 130 degrees and bake for ~ 40 minutes (look at your stove and so that the meringue does not burn). Remove and cool completely.

7. Finished Ricotta cream - mix culinary curd with ricotta, sweetener and lemon juice (or lemon peel). Filled in a pastry bag with a cap.

8. At the bottom of the meringue baskets put cherry filling and squeeze the cream on top. Garnish with pistachios, raspberries and mint leaves.