Meringue shards look super cool and are great for adding texture to desserts. Here's a basic recipe for them. In mine I added in a bit of the corn husk ash that I made in my last video: https://www.youtube.com/watch?v=vtekx83Puxw But you can add in any edible powders you'd like made from dehydrated or freeze dried fruits, lemon zest, orange zest etc. We do this often in the restaurant where I work and that's how I learned how to make it but while I was doing research I found that Chef Enrique Olvera and Chef Daniela Soto-Innes seem to be the ones that pioneered this technique several years ago at a restaurant called Cosme in New York. Recipes and techniques are meant to be shared and enjoyed but with something as interesting and original as this I want to give credit where credit is due. Check out their socials: @cosmenyc And website: http://www.cosmenyc.com/ Feel free to connect with me: ... https://www.youtube.com/watch?v=pZ8NDXEZXGs

The first 1000 people who click the link in the description will get 2 free months of Skillshare Premium: https://skl.sh/chefstudio4 Want to know how to make goat's cheese at home? It's easier than you might think. All you need is goat's milk, lemon juice and a little bit of time and you're left with a beautiful spreadable chèvre style goat milk cheese. I rolled mine in these beautiful edible flowers but you can serve your plain or roll it in chopped nuts, cranberries or mixed herbs. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ Recipe for Fresh Goat Cheese: 1 L goat whole goat's milk 3 tbsp (40 grams) fresh lemon juice Pinch of salt to taste Method: Heat your goat's milk on low until it reaches 180 F ( 82 C). Remove from heat once it comes to temperature and stir in 40 grams of lemon juice. The curd and whey will separate as you stir. Leave to rest for 15 minutes then strain though two sheets of cheese cloth placed in a strainer. Allow to sit for a minimum of 1 hour for a soft and spreadable cheese or place in the fridge to drain overnight for a firmer more crumbly goat cheese. Serve as is or roll in fresh flowers, herbs, chopped nuts, or chopped dried fruit. FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK Recommended Kitchen Equipment: Induction Burner: https://amzn.to/3fsdFfd Thermometre: https://amzn.to/35FRCgC Induction Pot: https://amzn.to/3cezCwd This video is sponsored by Skillshare. The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing! ... https://www.youtube.com/watch?v=5eg7NEK4eIM