Composition: Meringue, red fruits compote, vanilla cream, vanilla ice cream, decorations.
Ingredients:
French meringue:
Egg whites – 4 or 100g / Fine caster sugar – 200g
Mascarpone whipped cream:
Single cream – 1l / Icing sugar – 140g / Vanilla powder – 1g / Mascarpone – 400g / Vanilla flavouring – 1cl.
Red fruits compote:
Mixed red fruits – 500g / Caster sugar – 100g / Corn starch – 10g / Pitted cherries – 250g / Cinnamon stick – 5g / Water – 5g
Recipe:
French meringue:
Preheat the oven to 100°C. Whisk the egg whites until they are stiff. Slowly add the sugar until you get firm meringue. Pipe out 9cm-diameter disks onto baking paper using a fluted-nozzle piping bag. Bake at 100°C for between 1 hour and 1 hour 15 mins.
Mascarpone whipped cream:
Put the mascarpone in the mixer bowl with a little single cream to soften it, then add the rest of the cream. Whisk, then thicken with icing sugar. Add the vanilla flavouring and vanilla powder. Pipe out using a piping bag with a size 8 or 10 fluted nozzle.
Red fruits compote:
Mix the red fruits, cherries, caster sugar and cinnamon in a rondeau pan. Bring to the boil and cook for 1 minute. Thicken the cornflour with water. Add to the mixed red fruits. Stir well and cook for 1 minute. Remove and cool.
Plating/presentation:
– Place a meringue disk in the centre of the plate.
– Top with a bead of mascarpone whipped cream.
– Pour a spoonful of red fruit compote into the centre, then add a scoop of vanilla ice cream.
– Cover with mascarpone whipped cream.
– Prick holes in 2 small maple leaves (different colours) and 1 large maple leaf.
– Sprinkle with raspberry powder.
– Place a spoonful of red fruits compote on the plate.
