Italian Meringue

• 450g sugar
• 165g egg whites
• 111g water

To prepare the Italian Meringue:

Place the egg whites in the bowl of a stand mixer. Begin whisking on medium speed until foamy.

Cook sugar and water in a saucepan to 118 - 121ºC (soft ball stage) without stirring, brushing down the sides of the pan with water if crystals form.

When the syrup reaches temperature, slowly pour it in a thin, steady stream over the whipping egg whites (taking care not to hit the whisk directly with the syrup).

Increase to high speed and whip until the meringue is glossy and stiff.

Spread onto acetate sheets 8cm x 8cm, oiled at 2mm thick.

Form a tube and tape closed. Dehydrate at 70ºC for 24hrs.

Carefully remove meringue from acetate.

Raspberry Gel

• 400g water
• 55g sugar 
• 40g Fresh As Raspberry Powder
• 5g agar 
• 2.5g bronze gelatine

To prepare the Raspberry Gel:

Soak Gelatin in cold water. 

Mix sugar, Raspberry Powder and Agar together. Add mix to the water in a pot and bring to the boil.

Squeeze out gelatine and add to mix. Chill to 4ºC then blend to a smooth puree.

Raspberry Meringue 

• 165g pasteurized egg white
• 65g sugar 
• 35g Fresh As Raspberry Powder
• 5g Fresh As egg white powder 
• 6g water 

To prepare the Raspberry Meringue:

Combine the egg white powder with the water for 30 minutes to hydrate. 

In a mixer whisk the sugar, egg whites, egg white powder + water to soft peaks.

Add Fresh As Raspberry Powder and whisk until combined.

Pipe onto a non-stick mat and dry for 12 hours at 65ºC in a dehydrator.

Raspberry Tuile 

• 200g raspberry puree
• 35g maltodextrin
• 45g sugar 
• 60g isomalt 
• 30g Fresh As Raspberry Powder 

To prepare the Raspberry Tuile:

Blend together the raspberry puree, maltodextrin, sugar, isomalt and Fresh As Raspberry Powder until completely smooth.

Spread the mixture very thinly onto a Tuile stencil mat.

Dehydrate at 70ºC for 24 hours.  Remove from mat and leave in the dehydrator at 65ºC. 

 White Chocolate Creameux

• 370g white chocolate
• 400g cream 
• 4g gelatine
• 35g invert sugar
• 50g milk 

To Prepare the White Chocolate Creameux:

Soften the gelatin in ice cold water. In a pot combine the cream and invert sugar. Bring to the boil.

Add the gelatin to the cream and create an emulsion with the white chocolate. 

Finally add the milk and store creameux in a piping bag. 

To Serve:

• Fresh Raspberry
• Fresh As Raspberry Whole
• Violas 
• Micro coriander 

Recipes and Styling Brian Campbell

Photography Luke Foley-Martin