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

Pastry recipe

Gluten free
12 plates

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

Martina KÖMPEL

Chef and owner of Les Contes de Bruyères Restaurant
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...


    • Egg white - 150g
    • Sugar - 300g
    • Vanilla (split and scraped) - 1 pinch

    Beat the whites with 200 g of sugar and the grated vanilla, until very smooth,
    shiny and firm.
    Add the rest (100 g) sugar delicately.
    Put sticks on paper.
    Bake at 120°C, 2 h, for perfect caramelization.

  2. LYCHEE SORBET (Ingredients for 2700g of sorbet)


    • Frozen fruit purée, sugar added : Lychee - 2000g
    • Sugar - 262g
    • Dextrose - 81g
    • Invert sugar - 17g
    • Stabilizer - 54g
    • Mineral water - 288g

    Mix the stabilizer with sugar.
    Heat the water.
    At 25°C, add the sugars.
    At 40°C, add the pre-mixed stabilizer with a little sugar.
    Pasteurisier between 83 and 85°C, for 2 min.
    Get the sherbet liquid down as quickly as possible.
    Mix the fruit purée in the cooled liquid.
    Keep cold for 4 to 24 h and mix again just before use.

    In this step



    • Whipped cream - As required

    Whip the 35% sugar-free whipped cream and put it in a pocket to put them
    in a spiral on the meringue.



    • Frozen fruit purée, sugar added : Raspberry - 100g
    • Coarse salt - 200g

    Mix 100 g Raspberry purée and 200 g coarse sea salt.
    In the oven at 60°C for about 2 h to dry on the plate.

    In this step



    • Frozen fruit purée, sugar added : Raspberry - 450g
    • Frozen fruit purée 100% : Lime - 20g
    • Sugar - 350g
    • Glucose - 150g
    • Mint (leaves) - 4
    • Pectin NH - 15g
    • Caster sugar - As required

    Mix Raspberry purée with 300 g sugar and glucose, bring to boil.
    In a boil, mix 50 g sugar, the NH pectin.
    In another boil mix lime juice and chopped mint.
    Stir the mixture of NH pectin and sugar with a whisk into the raspberry purée/sugar/glucose boiling mixture.
    Stir again and cook until 107°C then add the lime with chopped mint and cook for another minute.
    Then pour the cooked mixture on a dish, already lightly oil with sunflower oil and covered with a clingfilm (thickness 1 cm). 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 - if you wish - or use the fruit sticks without sugar coated.

    *Vanilla flavored sugar (scraped vanilla bean)

    In this step


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

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