- 320g Whites
- 320g Caster sugar
- 320g Icing sugar
- 80g Pistachio
- 400g caster sugar
- 200g Glucose
- 600ml water
- 100ml Raspberry Boiron
- 1000ml Double cream
- 150g Icing Sugar
- 1 Vanilla pod, just seeds
- 80 Raspberries
- Micro basil to garnish
- Juice & Zest of 3 Limes
Raspberry Eton Mess
Ingredients
Method
Meringue
Whisk whites to soft peaks, slowly add caster sugar to stuff peaks then fold in Icing sugar.
Pipe meringue into 5cm domes, top with crushed pistachio and bake for 120mins @ 90*c
Raspberry & Lime soup
600 water, 400 sugar & 200 Glucose to stock syrup then add 100 Boiron. Boil for 5 minutes, strain & chill to 5*c. Mix in juice & zest of lime.
Creme chantilly.
Whisk 1000 cream, 150 icing sugar & vanilla pod seeds to peaks, not too far as it cannot be fixed.
To plate
Place 5 raspberries in bowl with micro basil leaves & pistachio. Poke a hold in the base of the meringue and pipe in Creme chantilly. Place meringue on top of 5 raspberries. Serve soup in jug to be poured in at the table.
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