WAINA 35% White Waves

Beat the egg whites at low speed in order to obtain even air pockets, add the sugar little by little to obtain the texture of shaving cream. Delicately add the other 100g of sugar and citric acid with a spatula. Using a spatula spread the meringue to around 2mm on a silicon mat.

Bake at 120°C (248°F) for 30 minutes, keep away from moisture.

Boil the cream and add the glucose, then infuse the lemon zest for 3-4 minutes. Add the bloomed gelatin. Strain.



Little by little, add the milk mixture to the melted WAINA 35% chocolate creating proper emulsion to obtain a shiny and elastic texture.



Then to this preparation add the cold quantity of cream. Finish with a hand mixer. Allow to crystallize one night in the refrigerator.

Process the milk with the blanched almonds and strain through a strainer.

Mix all the ingredients together with a hand blender making sure not to incorporate any air bubbles.