Ingredients
For
2
servings
200 g egg whites
200 g caster sugar
150 g icing sugar
50 g potato starch
436 g red fruit purée
72 g glucose syrup
45 g lime purée
90 g caster sugar
11 g pectin NH
35 g caster sugar
20 g mint
375 g single cream
375 g full-cream milk
40 g mint leaves
220 g egg yolks
100 g caster sugar
75 g gelatin mass
Preparation
Beat the egg whites with a mixer and add the caster sugar.
Whip the egg whites until they form stiff peaks, then fold in the icing sugar and potato starch with a spatula.
Using a Saint Honoré tip, pipe the meringue onto a baking sheet.
Bake for 90 minutes at 90 °C in a fan oven.
In a saucepan, heat the red fruit purée with the glucose syrup, lime purée and caster sugar.
Gently add the caster sugar and pectin NH mixture.
Bring to a boil, then blend. Keep refrigerated for 1 hour.
Steep the mint leaves in the cream and full-cream milk in a saucepan.
After 45 minutes, strain and bring to a boil. Pour over the yolks and caster sugar.
Cook the mixture at 90 °C, then add the gelatin mass.
Blend and refrigerate for at least 4 hours.
Blend the mint leaves with a small amount of single cream.
Gently whisk together the Cream Plus Mascarpone, icing sugar, vanilla pod and mint cream in a mixer bowl.
Assembly
Pipe the mint crémeux onto the meringue base.
Place some raspberry confit in the centre.
Using a Saint Honoré tip, pipe the mint whipped cream.
Finishing touch
Decorate with fresh raspberries and mint leaves.
