Elle & Vire Recipes
by Christophe Michalak

recipe French Klassik Garden

for
8 people / 10 slices
enlarge
picture

To make this dish

Ingredient list
Meringue
590 g egg whites
530 g caster sugar
530 g icing sugar
6 g salt
15 g dried egg whites
5 pieces Zest of one lime
Raspberry Confit
350 g raspberry purée
500 g whole frozen raspberries
100 g glucose
15 g sugar
15 g NH pectin
25 g lime juice
100 g liquid raspberry pulp
80 g fresh raspberry pulp
Lychee Chantilly Cream
1000 g Excellence Whipping Cream 35,1% FAT
120 g lychees in syrup
200 g mascarpone
Red strawberry colouring as desired, water-soluble or powder
Assembly
Lime as desired
Icing sugar as desired
60 g lychees cut into sixths
Codineige as desired
160 g fresh raspberries
110 g Lychee Chantilly cream
100 g raspberry confit
250 g meringue base
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Meringue

    Whip the egg whites with the salt, stiffen with the caster sugar and the dry egg whites, zest the limes and add the icing sugar to the Maryse, fill the generously greased rectangular pans, smoothen the surface.

    Fan bake at 150°C for 35 min. with the damper open, remove and let the meringue collapse (the top sinks in), freeze well and turn out onto cardboard. 

  2. 2

    Raspberry Confit

    Heat the glucose, the raspberry purée and the whole frozen raspberries, add the sugar and pectin mixture to the warm pulp. Bring to a boil and add the lime juice. Clear away, contact cover with cling film and cool. Loosen the cooled confit with a whisk and mix 1,000 g of raspberry confit loosened with 80 g of fresh raspberry pulp. Put in a piping bag with a basket weave nozzle. 

  3. 3

    Lychee Chantilly Cream

    24 hours earlier, start infusing the lychees in syrup with the Excellence Cream. The next day, mix all the ingredients together while cold, then strain. Refrigerate. 

  4. 4

    Assembly

    Using the basket weave nozzle, pipe two strips of loosened raspberry confit, then use a 13.3 plain tip to pipe lychee Chantilly cream lines on the top. Arrange the fresh raspberries (3 lines of 12 raspberries), sprinkle with Codineige, then arrange one-sixth of a lychee between each raspberry (22 pieces in total), sprinkle with icing sugar for shine, and zest 1/4 lime.


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Chef's
Tips

Christophe Michalak reveals his French Touch

This recipe’s simplicity is almost sublime: from ultra-crisp to infinitely smooth, with a lychee-infused Chantilly cream that is both distinctive and light. Working with cream relies on a pastry chef’s unique skill! Here, it enhances the flavour of all the other ingredients.

Did you know ?

Meringue pavlova was named to honour the lightness of the Russian ballerina Anna Pavlova. Australia and New-Zealand both claim to have created it... And each has its own pavlova tradition.

Signature de Christophe Michalak
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