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Pink grapefruit and raspberry

For 6 portions.

Meringue

  • Egg whites 150 g
  • Caster sugar 215 g
  • Corn starch 15 g
  • White vinegar 1 teaspoon
  • Pinch of salt 1

Mix egg whites with sugar, starch and whisk for 8 minutes on 6-8 speed. Add vinegar and pinch of salt. Whisk for 1 minute on top speed. Pipe a first disc of 22 cm with a n°10 star tip. Cut a piping bad at the end in a shape of a St Honoré tip and pipe around the disc following the curve of the disc. Bake at 100°C for 1h45 (fan 10, opened vent). Take out of oven and leave to cool.


Chantilly cream

  • Cream 35% fat 150 g
  • Mascarpone 20 g

Timut pepper....couple of pieces Heat a third of cream with crushed pepper. Wrap and leave to infuse in the refrigerator. The following day, strain pepper, add 2/3 cream and mascarpone. Whip together until firm. Set aside in the refrigerator for the finishing.


Decoration

  • Small pink grapefruit 1 piece
  • Punnet raspberries 1 piece
  • Lychees 100 g

Assembly

Fill meringue with cream and add pink grapefruits, lychees and raspberries onto the cream. Refrigerate until tasting.

Recipe given by

Charlotte Sindou Faurie
Chef Pâtissière La Meringaie, Paris

The idea?

A crunchy meringue on the exterior, soft on the interior (baking technique). A balance in between the sweetness of meringue, lightness of cream and the freshness of the fruit.


The shape?

A ring, piped with a St Honoré tip to give the cake movement.


The flavours?

A plain meringue to balance out the flavours of cream and fruit. The pepper has citrus notes, pairing with pink grapefruit, sweetness of lychee and acidity of raspberry.


The technical step?

Piping of the meringue. Make sure to pipe a thick enough disc with a star tip.


Careful

The baking: not over done (too dry or sticky) and not under done (fragile). The cream texture (firm enough to hold the fruit, not over whipped otherwise the flavour and visual effect won’t be right).

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