Red Fruit Pavlova

Heat the egg whites and sugar in a bain-marie to 50°C. Beat with a whisk until cool. Pipe the meringue into a 22 cm diameter ring using a St Honoré piping tip and sprinkle with raspberry powder. Bake in the oven at 70°C for at least 3 hours.

Prepare the gelatin mass. Heat the puree and the sugar, then add the gelatin mass. Pour over the chocolate and blend. Finish by adding the chilled cream whilst blending. Chill in the fridge for 12 hours before whipping it.

Prepare the gelatin mass. Blend the puree with the Xanthan gum. Heat the compotée to 35°C. Take 1/3 of the compotée and mix it with the steaming-hot gelatin mass. Mix the remaining 2/3 of compotée at 35°C with the puree and Xanthan mixture. Mix the two preparations together. Pour into a ring-shaped mould (Ø18 cm) and freeze.

Prepare the gelatin mass. Mix together the sugar, Pectin and Xanthan gum, then add the mixture to the puree. Heat to 85°C. Add the gelatin mass, coconut oil and Emul A. Blend in a blender, then pour over the red fruit compotée and freeze.

Remove the red fruit compotée/cream insert from the mould, then coat with neutral glaze. Pipe the coconut whipped cream onto the raspberry meringue. Place the insert in the centre. Decorate.