Ingredients for 4-6 people
100g hazelnut powder - 3 egg whites - 1tsp white vinegar - 1tsp liquid vanilla - 180ml fresh cream - 100g of erythtritol - berries and a little erythtritol for decoration.
Beat the egg whites in a glass bowl with a pinch of salt until stiff. Add 1 tbs at a time of erythtritol, still beating to obtain a very stiff mixture. This step takes a little time. Add the vinegar and vanilla while beating. Gently fold in the hazelnut powder. Draw a circle of about 23cm in diameter on a piece of baking paper. Place the meringue in this circle. The height should be a few centimetres (2-4). Bake in the oven at 150°C for 15 minutes and another 5 minutes at 100°C. Remove from the oven and allow to cool. The meringue will flatten during baking and harden as it cools. You can prepare it 1-2 days in advance. Keep it in a dry place. 3 hours before the pudding is served, beat the cream firmly. Place the cream on the meringue, leaving a small edge. Put in the fridge. 30 min to 1 hour before eating the pudding, garnish the cream with red fruit. Out of season, use frozen fruit. Buy frozen raspberries and blueberries separately (organic from Picard for example). Thaw them in advance on paper towels to absorb excess juice. Garnish with powdered erythtritol (use a coffee grinder). In season, enjoy fresh fruit. Perfect for 4 very large or 5-6 small portions.
