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SUMISO SAUCE SAVOURY DRY MERINGUE

100 g Culinary Journey Sumiso Salsa
150 g Water
25 g Sosa Albumin
5 g Sosa Gelespessa

Presentation Suggestion:
Powdered Yuzu
Sosa Roasted Pepper Powdered Natural Extract
Sosa Roasted Beetroot Natural Extract

Add the Sumiso Sauce, the water, the Albumin and the Gelespessa to a bowl.
Blend.
Whip in the Kitchen Aid until obtaining a meringue.
Dispose the meringue in a pastry bag with a 5 mm tip.
Place meringue drops in a Teflon sheet.
Dehydrate at 45ºC for 3 to 4 hours.
Keep the meringues in a hermetic jar.
Dispose the yuzu, the Roasted Pepper and the Beetroot Powders in three bowls.
Add the meringues and coat them.
Serve.