Elle & Vire Recipes

To prepare this dish

Ingredient list
300 g egg whites
400 g sugar (A)
8 g cornstarch
50 g sugar (B)
7 g vinegar
Creamy lychee
100 g Excellence whipping cream 35% fat
125 g lychee purée
45 g sugar
65 g eggs
35 g egg yolks
4 g gelatine powder (200 Bloom)
24 g water for dissolving the gelatine
15 g Soho®
35 g Elle & Vire gourmet butter 82% fat
Raspberry and blackberry compote
100 g blackberry puree
100 g raspberry nibs
35 g sugar
3 g pectin NH
Sublime cream with vanilla
1000 g Sublime, Cream with Mascarpone
40 g kirsch
Red berry coulis
200 g neutral glaze
40 g red berry purée
Elle & Vire products used

The recipe,
step by step

  1. 1


    Combine the egg whites and sugar (A) and heat to 30°C (86°F) then whisk gently using a mixer. Add the vinegar and then the cornflour that has been diluted with the sugar (B). Place a collar of baking parchment inside the oval ring moulds then pipe the meringue into them using a n°8 nozzle.Bake in a fan-assisted oven at 110°C (230°F) for 1h30 with the releasing valve open. Cool then remove from the moulds.
    Smooth a little French meringue over the edges and stick on the meringue crumbs. 

  2. 2

    Creamy lychee

    Bring the Excellence cream and lychee purée to the boil, pour onto the egg yolks, eggs and sugar that have been whisked together until pale and fluffy. Heat to 82°C (180°F), strain through a china cap sieve and add the dissolved gelatine. When the temperature reaches 40°C (104°F), add the butter and Soho. Pour 90g of creamy lychee into each Silikomart® mould (Reference: TOR 225X60) and chill in a blast freezer.

  3. 3

    Raspberry and blackberry compote

    Heat the purée and raspberry pieces to 40°C (104°F), then add the pectin that has been dissolved with the sugar. Bring to the boil (32°brix). Remove and cool. Pour 40g of compote onto the creamy lychee and freeze.

  4. 4

    Sublime cream with vanilla

    Whip all the ingredients together. 

  5. 5

    Red berry coulis

    Heat the ingredients together and set aside.

  6. 6


    Pipe 50g of Sublime cream into the meringue bases. Add 70g of blueberries and blackberries then the lychee and raspberry insert into the cream. Pipe the Sublime cream using a St Honoré nozzle. Finish using a 10mm nozzle to add balls of cream. Using a hot melon baller, scoop out alternate balls and pour in the red berry coulis. Decorate with blueberries.

  7. 7


    Silver leaf.

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A few words about the author…

Nicolas Boussin

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