Forever Trends version

Made with Kalingo 65%

An original recipe from the École Valrhona

4 steps

Makes 30 mini verrines (3 cl)

Recipe Step by Step



75g Egg whites
70g caster sugar
70g Icing sugar
Ground pistachios as required

Whip the egg whites at low speed to ensure evenly-sized bubbles. Gradually add the caster sugar and continue whisking until the whites are firm. Gently fold in the icing sugar with a rubber spatula. Pipe into thin sticks. Sprinkle with ground pistachios and a little icing sugar. Bake at 100°C for 40 minutes. Cut into sticks and place in a drying oven or store in a dry place.

Raspberry Gloss

800g Whole frozen raspberries
250g Raspberry juice
60g Caster sugar
8g Pectin NH
10g Lemon juice

Place the raspberries in a bowl and cover with food wrap. Place the bowl in a bain-marie and cook for 30 minutes. When cooked, pour the raspberries through a muslin to extract the juice, without squeezing. Take 250 g of the juice and add the sugar combined with the pectin, and bring to the boil. Add the lemon juice. Set aside in the fridge.

Whipped Kalingo Ganache

120g Whipping cream 35% fat
15g Glucose
15g Invert sugar
120g KALINGO 65%

Boil the cream, glucose and invert sugar. Slowly pour the boiling mixture onto the partially-melted couverture, stirring well in the center to create a glossy core with a certain elasticity, indicating the start of the emulsion process. Be sure to maintain this texture. Use a hand-blender to perfect the emulsion.

Whipped Ganache

250g Basic Ganache
250g whipping cream 35% fat

Add the 250g chilled cream, process and leave to set overnight in the refrigerator.

Assembly and finishing

Pour the Raspberry Gloss into the bottom of some mini-verrines. Whip the ganache and use a piping bag with a 7 cm nozzle to pipe the ganache in a circle, pushing the nozzle to the bottom of the glass so it marbles with the Raspberry Gloss. Add a little more Raspberry Gloss and then arrange little pieces of meringue on top of the verrines just before serving.