Ingredients
250ml
Whole Egg
Shortbread Crumb
Method
Press shortbread crumb into the bottom of a shot glass.
Pipe in a layer of Bon Citron.
Whisk Ovasil Meringue with cold water and then add 300g sugar until a thick
Meringue is formed. Add remaining 150g sugar.
Using a star nozzle, pipe a bulb of meringue on top of Bon Citron.
Using a blow torch, toast the edge of the meringue before serving.
