CLIENT AREA
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Beat 400 gr. of heavy / double cream with 100 gr. of sugar and the zest of 2 lemons.
Make a traditional meringue with 3 egg whites and 3 tablespoons of sugar.
Add the meringue to the cream mounted together with 200 gr. of unsalted cheese, and neutral gelatin.
Add to a mold lined with pionono covered with dulce de leche.
Let it cool and stand 12 hours in a refrigerator. Serve with 200 gr of raspberries, marinated for at least 6 hours, in 25 cc of vinegar cream with YUCA’S raspberry and 50 cc of honey.
