Ingredients
Meringue
25 g egg whites
50 g powdered sugar
Cherry jelly
70 g cherry puree
3 g White powdered gelatinCream parfait
75 g Cream parfait125 ml milk
125 ml Whipped cream 5+70 g forest fruit puree
Preparation steps
Weight for 4 portions – 0,36 kg
Meringue
Whip the egg whites and sugar into a firm meringue. Using a pastry bag, shape the meringues and dry them in the oven for 90 minutes at 90 °C.
Cherry jelly
Add cold water to the gelatin and let it swell. Heat the cherry puree and add the gelatin to dissolve. Cool it down and blend with an immersion blender.
Cream parfait
Add the parfait cream powder to cold milk and mix at the highest speed of the mixer for about 5 minutes, then fold in the cherry puree. Shape the cream into small mounds.
Dessert assembly
In the meringue, layer the parfait cream, add gel and fresh raspberries, and decorate with a flower and mint leaves.
Tip
You can shape the cream into other forms according to your own preference.