PECAN HALVA WITH BANANA, CARAMEL AND BURNED MERENGUE

Ingredients:

  • 200 g Pecan Halva
  • 200 g Egg white
  • 200 g Granulated sugar
  • 1 Banana
  • 2 dl Cream
  • 50 g Pecan nuts

Instructions:

  1. Whisk the egg whites with 100 g of sugar over a bain-marie until stiff, continuing to whisk until they reach approximately 50-60°C.
    Note: A bain-marie is a gentle heating method where a bowl is placed over a pan of simmering water. This indirect heat ensures even cooking without the risk of
    overheating or scrambling delicate ingredients like egg whites.
  2. In this case, the egg whites and sugar are whisked over a saucepan of simmering
    water to help dissolve the sugar and stabilize the meringue without cooking the eggs too quickly.
  3. Remove from the heat and keep whisking until cooled. Spread the meringue into an ovenproof dish. Using a kitchen torch, lightly caramelize the surface until golden brown. Top with pieces of halva, banana slices, and pecans.
  4. Caramelize the remaining sugar, then deglaze with the cream. Let it simmer gently
    until slightly thickened. Once the sauce has cooled, pour it over the meringue before
    serving.
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