Meringue

 

  1. Mix the egg whites with the sugar.
  2. Grease the silicon mould (AR019) and put the mixture in it.
  3. Add the pink sugar and silver dust on top.
  4. Put in the oven at 80°C for 24h.
  5. Put a little white chocolate inside the meringue to remove moisture.

 

White raspberry preserve

 

  1. Heat the white raspberries with the trimoline.
  2. Mix the sugar and pectin NH. At 40°C, mix and bring to a boil. Refrigerate for 24h.
  3. Then, mix the preserve with the diced lychees and fresh raspberries.

 

Rose cream

 

  1. Boil the cream (A) with sugar and gelatin.
  2. Add the cold (B) cream.
  3. Add the fromage frais and mix everything with a Bamix blender.
  4. Finish by adding rose flavouring.
  5. Chill for 24h.

 

Light lychee mousse

 

  1. Boil the milk with the lychee purée and gelatin. Make a ganache with the white chocolate.
  2. Add the Soho.
  3. Add the cream when the mixture is at 40°C.
  4. Put it in a silicon mould (DS010).

 

White sugar decoration

 

  1. Mix the isomalt and the colouring agent over heat until the temperature reaches 160°C.
  2. Make sugar circles for decoration.

 

Crystallised rose petals

 

  1. Take a fresh white rose petal.
  2. Cut using a small round pastry cutter.
  3. 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).
  4. Leave to dry overnight in the dehydrator or incubator.
  5. Store properly in a dry place.

 

Assembly

 

  1. After it is removed from the incubator, put some white chocolate inside the meringue to block the moisture.
  2. Mix the compote with the raspberries and lychees.
  3. Put this compote inside the meringue (approx. till ¾).
  4. Put a lychee mousse dome turned towards the inside.
  5. Seal the meringue with two pink and white chocolate semi-circles.
  6. Place a dome at the top and add a dollop of the lightly whipped rose cream.
  7. Finish by adding the crystallised rose petal and the sugar circle.