125g
Egg whites
125g
Caster sugar 1
125g
Caster sugar 2
2g
Powdered egg whites
SQ
PCB CREATION water soluble colour red
377g
Total weight
Whisk the egg whites with half of the caster sugar 1 and the powdered egg whites. Gradually add the other half of the caster sugar 1 and the PCB CREATION water soluble colour red. Pour in the caster sugar 2 and whisk for a minute, mold onto a silicone half-spheres. Bake at 110°C for about 90 minutes.
275g
PONTHIER lychee raspberry and rose purée
175g
Fresh raspberries in chunks
110g
Caster sugar
20g
Glucose
4g
INGREDIUM Pectin NHX
1/2
Lemon juice
585g
Total weight
Dissolve the INGREDIUM pectin NHX in the caster sugar. Mix all the ingredients and bring to a boil for 2/3 minutes, add the lemon juice and let cool. Keep aside for assembly.
100g
Cream 35% fat 1
250g
PONTHIER lychee raspberry and rose purée
7g
INGREDIUM gelatin with Gelatin P (pork)
35g
Water
350g
White chocolate 36%
400g
Cream 35% fat 2
1142g
Total weight
Bring the cream 35% fat 1 to 60°C, add the white chocolate melted at 40°C, the PONTHIER lychee raspberry and rose purée, the hydrated and melted INGREDIUM Gelatin P then emulsify in a hand blender. Add the cream 35% fat 2. Store at 4°C with film in contact for 12 hours before use.
250g
White chocolate
SQ
PCB CREATION water soluble colour pink
250g
Total weight
Melt the white chocolate in the microwave at 30°C, add the PCB CREATION water soluble colour pink and mix gently. Spread between 2 guitar sheets and cut to size, let crystallize at controlled temperature.
Fresh raspberries, chopped: SQ
Gold: SQ
Add the compote to the meringue and add the chocolate decoration. Whip the light cream in a food processor, with the paddle attachment until a good consistency. Dress with a smooth nozzle and stabilize in the cold. Garnish with chopped fresh raspberries and gold.
Products used
