Meringue
- Mix the egg whites with the sugar.
- Grease the silicon mould (AR019) and put the mixture in it.
- Add the pink sugar and silver dust on top.
- Put in the oven at 80°C for 24h.
- Put a little white chocolate inside the meringue to remove moisture.
White raspberry preserve
- Heat the white raspberries with the trimoline.
- Mix the sugar and pectin NH. At 40°C, mix and bring to a boil. Refrigerate for 24h.
- Then, mix the preserve with the diced lychees and fresh raspberries.
Rose cream
- Boil the cream (A) with sugar and gelatin.
- Add the cold (B) cream.
- Add the fromage frais and mix everything with a Bamix blender.
- Finish by adding rose flavouring.
- Chill for 24h.
Light lychee mousse
- Boil the milk with the lychee purée and gelatin. Make a ganache with the white chocolate.
- Add the Soho.
- Add the cream when the mixture is at 40°C.
- Put it in a silicon mould (DS010).
White sugar decoration
- Mix the isomalt and the colouring agent over heat until the temperature reaches 160°C.
- Make sugar circles for decoration.
Crystallised rose petals
- Take a fresh white rose petal.
- Cut using a small round pastry cutter.
- Brush the top with a little egg white and sprinkle the light pink sugar (that you have used for the top of the meringue before baking it).
- Leave to dry overnight in the dehydrator or incubator.
- Store properly in a dry place.
Assembly
- After it is removed from the incubator, put some white chocolate inside the meringue to block the moisture.
- Mix the compote with the raspberries and lychees.
- Put this compote inside the meringue (approx. till ¾).
- Put a lychee mousse dome turned towards the inside.
- Seal the meringue with two pink and white chocolate semi-circles.
- Place a dome at the top and add a dollop of the lightly whipped rose cream.
- Finish by adding the crystallised rose petal and the sugar circle.