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.
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.
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.
Whip all the ingredients together.
Heat the ingredients together and set aside.
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.
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