Recipes
Whisk the egg white in a mixer and gradually add the sugar. Add the egg yolk, then the sifted flour. Spread onto greaseproof paper to a thickness of 1 cm then bake in a fan-assisted oven at 180°C. Cut out 8 circles that are slightly smaller than the size of the glasses.
Whip the cream and add to the fromage blanc*. Whisk the egg whites. Add the sugar and a little water that have been heated to 117°C. Add the gelatine (that has been softened in cold water). Combine the two mixtures. Pour into 16 (4 cm) half-sphere silicon moulds and freeze; the remainder will be used for assembling the glasses.
*drained overnight
Bring the frozen strawberries to the boil, remove from the heat and add the raspberry pieces. Blend and strain through a sieve. Add the gelatine (that has been softened in cold water) and the wild strawberry liqueur. The wild strawberry liqueur can be replaced with strawberry syrup.
Mix the raspberries and the raspberry liqueur together and gently crush. The raspberry liqueur can be replaced with strawberry syrup.
Place 10 g of raspberries in the bottom of the glasses. Add 15 g of fromage blanc cream then a sponge finger. Pour in the red berry nectar (20 g) then freeze to allow the nectar to set a little. Add 20 g of fromage blanc cream then the red berries and basil. Stick two half-spheres of cream together and roll in the finely grated white chocolate (grated with a Microplane®). Position on top of the fruit before the sphere is completely defrosted.
