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Caramelized meringue, raspberry paste, chantilly & lychee sorbet, pinch of raspberry salt

A creation by Martina Kömpel

Caramelized meringue, raspberry paste, chantilly & lychee sorbet, pinch of raspberry salt

For 12 portions.

French meringue

  • Egg white - 150 g
  • Caster sugar - 300 g
  • Vanilla gratted (pinch) - 1
Beat the egg whites with 200 g of sugar and the grated vanilla, until very smooth, shiny and firm.
Add the rest (100 g) of sugar delicately.
Put sticks on paper.
Bake at 120°C, 2h, for perfect caramelization.

Chantilly

  • Whipped cream 35% fat - QS
Whip the sugar-free whipped cream and put it in a pastry bag to put them in a spiral on the meringue.

Lychee sorbet

Defrost the purée.
Weigh all the ingredients.
Mix the stabilizer with sucrose.
Heat the water.
At 25°C, add the sugars.
At 40°C, add the pre-mixed stabilizer with a little sugar.
Pasteurize between 83 and 85°C, for 2 min.
Cool the mix as quickly as possible.
Add the fruit purée in the cooled mix.
Keep cold for 4 to 24 h and mix again just before use.

Raspberry salt

Mix 100 g raspberry purée and 200 g coarse sea salt.
Dry on a plate in the oven at 60 ° C for about 2 hours

Raspberry fruit paste sticks

Beat the raspberry purée with 300 g sugar and the glucose to a boil.
In a bowl, mix 50 g sugar and NH pectin.
In another bowl, combine the lime juice and chopped mint.
Stir the mixture of NH pectin and sugar with a whisk into the raspberry / sugar / glucose puree mixture to boiling.
Stir again and cook until 107 ° C then add the lime with chopped mint and cook for another minute.
Then pour the cooked mixture (thickness 1 cm) on an already lightly oiled dish, with sunflower oil and covered with a food film.Cool and gel.
Cut into even sticks (at the size of the meringue sticks) with a sharp knife and a ruler.
Roll the fruit paste sticks in vanilla sugar.

Assembly

Between two sticks of meringues, put a stick of raspberry fruit paste.
Finish on meringues spiraled whipped cream, decorate with two fresh raspberries and a hint of raspberry salt - all accompanied by lychee sorbet.
Creator
Martina Kömpel

Martina Kömpel, Owner and Chef of Les Contes de Bruyères Restaurant, Consultant Les vergers Boiron

Martina Kömpel has nourished her life with varied and uncharted explorations. Very early on, she delved into traditional Austrian cooking, while searching for natural organic products, her mother’s passion. She then went on to explore the culinary cultures of many Asian countries (Indonesia, India, etc.), as well as African and Latin American traditions. She then worked hard with an haute couture designer in France and obtained a Certificate of competence. She then undertook university studies, earning a Master’s degree in theater, ethnology and psychology. To pay for her studies, she became an assistant to directors of photography in film and television in Munich, enabling her to travel to many countries on several continents. She then chose to live in Paris, where she started her career in gastronomy. Her extraordinary experiences included working in the brigade of Alain Senderens (major figure of Cuisine Nouvelle, chef of Lucas Carton), then Michel Roth (chef of the Hotel Ritz restaurant). She then trained at the École Ferrandi of gastronomy and hotel science. Today, she hosts a culinary show for German television, manages her restaurant and hotel, Les Contes de Bruyères, in Servières-le-Château in Corrèze in Southwestern France and is a Les vergers Boiron consultant. In her unclassifiable restaurant, she serves a simple menu at lunchtime for the town’s population, more elaborate menus in the evening and, on demand, gastronomic meals for an international clientele.

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