Passion fruit and raspberry pearl with caramel sauce
|Caster sugar||128 Gram|
|Egg white||50 Gram|
|White almond powder||125 Gram|
|Egg white||125 Gram|
|Red food colour||1 Teaspoon|
|Bairon passion fruit puree||150 Gram|
|Caster sugar||50 Gram|
|Liquid glucose||20 Gram|
|Elle & vire whipped cream||80 Gram|
|Caster sugar||150 Gram|
Method for Crispy meringues:
Heat water and sugar to 118°C/244-245°F. Pour in the 50g of whipped egg whites, foaming. Leave to cool down with the mixer. Sift almond powdered icing sugar and add the meringue step by step. Mix and add the 40g of liquid egg whites. Mix well. Make big round macaroon shape with piping bag and put aside until it forms a kind of "skin". Bake at 170°C/338°F for 8 to 10 min.
Passion fruit cream:
Cook passion fruit puree, sugar and glucose slowly. Leave to melt all the ingredients together. Add melted gelatin to the previous hot mixture. Leave to cool down, then mix with whipped cream.
Pour the sugar into the center of a saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium heat, bring to a boil without stirring. Cook until light caramel in color and immediately remove from the heat. Carefully (it will bubble up and may splash) stir in the cream with a wooden spoon until smooth.
Take two big pieces of meringue and place onto round or square plate. Place the two tablespoons of caramel sauce in center, then one piece of meringue, nice and round, topped with cream and fresh raspberries and then a little more cream. Place another round meringue on top, upside down. Garnish with rose petal, fresh raspberry and Isomalt sugar spiral.