by chef João Pupo
- 50 g glucose (available from specialised shops)
- 9 leaves gelatine
- 350 g sugar
- 4 egg whites
- 2 Torrié espressos
- Icing sugar
Combine the sugar, glucose and a little water in a pan and cook to 120 °C (hard ball). Meanwhile beat the egg whites until they hold stiff peaks.
As soon as the sugar syrup is ready, add it slowly to the egg whites, beating all the time, until the meringue is slightly stiff. Soak the leaves of gelatine and dissolve them in the coffee over a low heat.
Add this mixture to the meringue and pour into a tin lined with oiled baking parchment and dusted with icing sugar mixed with the cornflour. Chill until it is solid and cut into cubes. Coat each cube with icing sugar mixed with cornflour.