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Recipe Step by Step
140g Confectioner’s sugar
150g Egg whites
Then gently sift in the confectioner’s sugar with a spatula.
Using a piping bag with an 8mm round nozzle, pipe out it into evenly sized rows across the tray’s width.
Then use a piping bag with a sultane nozzle to pipe out some 7.5cm swirls.
Bake in a fan-assisted oven for 1½ hours at 175°F (80°C).
95g French Meringue
80g INSPIRATION FRAMBOISE
50g 50% ALMOND & HAZELNUT PRALINÉ
Immediately pipe 15g of this mixture into 7.5cm rings lined with acetate. Freeze.
ICED INSPIRATION FRAMBOISE MOUSSE
30g Egg whites
50g Passion fruit purée
100g Raspberry purée
70g INSPIRATION FRAMBOISE
90g Heavy cream 36%
Then beat the mixture using the whisk attachment in a food processor until completely cooled.
Heat the fruit purées to between 160 and 175°F (70 and 80°C) and add the hydrated and drained gelatin.
Combine the mixture a little bit at a time with the melted INSPIRATION FRAMBOISE at 115°F (45°C).
Mix using an immersion blender to form a perfect emulsion.
Beat the cold heavy cream until it has a frothy, light texture.
Mix together the ganache and Swiss meringue, then add the whipped cream.
Pour 30g onto each of the pressed meringue circles and return to the freezer.
INSPIRATION FRAMBOISE CRUNCHY COATING
20g Grape seed oil
230g Raspberry purée
25g Lime juice
150g Fresh raspberries
Soak then wring out the gelatin, before adding to the mixture.
Heat the mixture to 140°F (60°C) and place some plastic wrap over its surface until completely cooled. Store in the refrigerator
Assembly and finishing
Turn out the pressed meringue and mousse.
Soak the mousse side in INSPIRATION FRAMBOISE coating and place it on a plate, meringue-side down.
Immediately place a French meringue swirl on top of the coating.
Fill the hollow in the meringue with the red berry coulis.
Garnish with fresh red berries (e.g.: raspberry, strawberry, blueberry, redcurrant) to add a nice touch of color.