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Recipe Step by Step
140g Caster sugar
140g Icing sugar
150g Egg whites
Beat the egg whites at medium speed and gradually add the sugar until the mixture has a shaving foam-type texture.
Then gently sift in the icing 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 80°C.
ICED INSPIRATION FRAMBOISE MOUSSE
20g Grape seed oil
Make a Swiss meringue by heating the egg whites, sugar and honey in a bain-marie, stirring continuously until it reaches 55°C.
Then beat the mixture using the whisk attachment in a food processor until completely cooled.
Heat the fruit purées to between 70 and 80°C and add the hydrated and drained gelatine.
Combine the mixture a little bit at a time with the melted INSPIRATION FRAMBOISE at 45°C.
Mix using a hand blender to form a perfect emulsion.
Beat the cold whipping 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.
230g Raspberry purée
15g Caster sugar
25g Lime juice
150g Fresh raspberries
Heat the raspberry purée, lime juice, and sugar in a saucepan.
Soak then wring out the gelatine, before adding to the mixture.
Heat the mixture to 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 colour.