Ingredients
- 200 g raspberry sorbet
- For the meringue
- 100 g egg white
- 110 g superfine caster sugar
- 35 g icing sugar
- 12.5 g cornflour
- some frozen raspberries or raspberry jam
- For the Chantilly
- 100 g double cream
- 11 g icing sugar
- For the lychee rose espuma
- 32 g sugar
- 300 g lychee purée
- 30 g rose water
- 250 g plain yoghurt
- 28 g lemon juice (approx. 1 lemon)
- 2.5 leaves of gelatine or 4.5 g gelatine powder
- For the strawberry coulis
- 150 g strawberries (frozen)
- 20 g sugar
- 20 g water
- For the garnish
- Small herbs of choice
Instructions
The meringue
1. Whisk egg whites and sugar to form stiff peaks.
2. Mix icing sugar and cornflour then stir in the stiff egg whites with a spatula.
3. Poach 6 cm discs on baking paper. Dry out for 60 minutes at 85°C in a fan oven. Remove from the oven and scoop the bottom out with a small spoon.
The cream
Beat the cream until whipped and firm with icing sugar.
The lychee rose espuma
1. Stir all the ingredients together then bring to the boil. Leave to cool slowly and add gelatine.
2. Pour into a siphon whilst still warm, put 2 cartridges in and leave to rest in the fridge for 12 hours.
The strawberry coulis
Bring sugar and water to the boil. Pour the sugar water onto clean strawber- ries and blend. Strain in a sieve or through a cloth.
Put a raspberry or raspberry jam into the meringues then use a piping bag to fill the meringues with Chantilly.
Put a cloud of foam (espuma) on the plates then place a half-sphere of raspberry ice cream on top. Top with a meringue and garnish with straw- berry coulis and a few baby leaves.
