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 and begin whisking on medium speed until foamy.

At the same time, cook sugar and water in a saucepan to 118–121°C (soft-ball stage) without stirring, brushing down the sides of the pan with water if crystals form.

Once 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. Cool to room temperature.

Pipe into peaks in a long row, dehydrate at 70ºC for 24 hrs.

Raspberry Tuile

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

To prepare the Raspberry Tuile:

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

Spread the mixture very thinly onto a Tuile Stencil mat and dehydrate at 70ºC for 24hrs.

Remove from mat and leave in dehydrator at 65ºC.

Lemon Curd

• 300g sugar
• 300g egg yolks
• 150g lemon juice
• 200g butter
• 30g lemon zest

To prepare the Lemon Curd:

Combine the sugar, egg yolks, lemon juice, and lemon zest in a heatproof bowl and place over a gently simmering double boiler, whisking continuously to prevent curdling.

Cook until the mixture thickens enough to coat the back of a spoon, reaching around 82–84°C. Remove from the heat and strain if desired for a smoother finish.

Gradually whisk in the cold diced butter until fully incorporated and glossy.

Cover the surface with cling film to prevent a skin forming and chill until ready to use.

Raspberry Meringue

• 165g pasturized egg white
• 65g sugar
• 35g Fresh As Raspberry Powder
• 5g 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 continue to whisk until combined.

Pipe onto a nonstick mat and dry for 12 hours at 65c in a dehydrator.

To serve

• Cocoa Sable
• Fresh Raspberry
• Micro Sorrel
• Fresh As Raspberry Whole