raspberry compote

Hand blender the raspberry puree with Ultratex, mix with diced fresh raspberry as a compote.

vanilla chantilly

Whip up the cream with vanilla and icing sugar till semi whipped.

meringue disc and decoration

Whip up egg white and sugar till fluffy, mix the icing sugar with nougasec, then whip again till fluffy.
Pipe 8 cm round disc, and dehydrated in the over in 60’C oven over night.

assembly

Spoon or pipe a layer of raspberry compote into the bottom of each serving glass, creating a vibrant base.
Pipe a small dot of whipped vanilla Chantilly directly over the compote—just enough to act as a cushion for the meringue.
Gently place a piece of dehydrated meringue on top of the Chantilly, pressing slightly so it nestles into the cream and fully covers it.
Pipe five small dots of Chantilly cream evenly over the surface of the meringue to create a delicate and structured finish.
Decorate with three pieces of meringue decoration and three fresh raspberries. Finish by sprinkling crushed freeze-dried raspberry over the top for a touch of colour and texture.