Sweet Cloud Bread

• 2 punnets Melissa Cress                                                     
• egg white from 3 large eggs                                                             
• 70gr + 30gr Melissa Cress flavored sugar                     
• 1 full tsp cornflour                

• Chop one punnet of Melissa Cress , keep the other one for the serving.
• Whip the egg whites in a bowl until soft pick, add the 70gr of sugar toward the end of the process.
• Fold gently in the corn flour and the chopped Melissa Cress and  bake in a oven at 120C for 30 minutes.
• Serve with a sprinkle of extra Melissa flavored sugar (30gr) and the other punnet of freshly cut Melissa cress.

To make 100gr of flavored Melissa Cress:

• Blitz together one punnet of Melissa Cress with 100gr of Caster sugar.
• Once done, dry the paste in a dehydrator and blitz again to obtain a dry Melissa cress.

Recipe: Franck Pontais