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Ingredients

450g
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30g
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250ml
Whole Egg
0gs
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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.

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