Polka dot mountain jersey dessert – a classic
Ladies and Gentle athletes, welcome to my new blog or welcome back – I’m happy you are here.
Stage 10 in the Tour de France 2018 is the first mountain stage this year – and what better way to celebrate it with the polka dot mountain Jersey dessert from The Grand Tour Cookbook!
I made this the first time back in 2012 when danish rider Michael Mørkøv won the mountain jersey back when I was working with Team Saxo Bank Tinkoff Bank – Oh those where the days with the two bank sponsors for the first time … – But all those funny stories will have to wait for another day…. (cliff hanger)
Aaaaaanyway, the dessert is a deconstructed twist on a classic pavlova, a gluten free version – because a lot of the riders chose to eat gluten free that year. This is actually one of the interesting part of being a chef for a cycling team; you have a lot of dogmas. Gluten free, dairy free, certain global areas dictate the pallets – so as a chef you have to be creative and adapt to all of the demands, and so you end up coming up with amazing versions of classics.
This dessert is just the best summer dessert – there is almost no limit to how much one can eat of this.
So here it is, The polka dot desert recipe from my first book The Grand Tour Cookbook (That you can buy in my shop).
Have fun in the kitchen,
and dont forget to get a copy of my new book EAT RACE WIN (or get both of my books “The Collection” for a super duper extra awesome price)
Big hugs Hannah
If you have any suggestions or ideas for recipes or food you would like to see on hannahgrant.com please let us know – send us a message on firstname.lastname@example.org
Now check out the recipe underneath.
Polka dot mountain jersey dessert
4 EGG WHITES
250 G CANE SUGAR
1 TSP RASPBERRY VINEGAR
1⁄4 TSP SALT
110 G GROUND ALMONDS
200 ML WHIPPING CREAM
SEEDS OF 1 VANILLA POD
200 G FRESH STRAWBERRIES
50 G FRESH BLUEBERRIES
50 G FRESH RASPBERRIES
50 G FRESH BLACKBERRIES
Preheat the oven to 150°C/305°F.
Whisk the egg whites to soft peaks with sugar, vinegar and salt. Fold in the almond flour and divide the mixture into four equally large portions on a baking tray covered with baking paper. Bake for 30 minutes.
Whip the cream lightly with vanilla seeds. Rinse the berries and remove the tops from the strawberries. Cut into halves and quarters.
Plate the merengue with whipped cream and berries and serve straight away.