Ingredients for the japonaise meringue
- 65 g egg white
- 25 g sugar
- 65 g almonds, ground
- 10 g butter, melted
To prepare the japonaise meringue
Beat the egg white with the sugar. Fold in the remaining ingredients and form circles with the help of a template. Bake on the hot air Setting at 120 °C for 20 minutes. Sprinkle with icing sugar.
Ingredients for the ballon framboise
- 10 ml raspberry brandy
- 10 ml kirsch liqueur
- 20 g icing sugar
- 20 g raspberry coulis
- Approx. 18 raspberries per turret
To prepare the ballon framboise
Stir all the ingredients together and use this mixture to marinate the raspberries.
Ingredients for the lemon mousse
- 2 organic lemons
- 125 g butter
- 250 g sugar
- 3 eggs
- 50 ml cream, whipped
To prepare the lemon mousse
Grate the lemon peel, squeeze out the juice and bring to the boil once, together with the butter. Add the sugar and eggs, bring the mixture to the boil and then continue to boil for a further three minutes. Strain and chill for one day. Fold in the whipped cream before serving.
Ingredients for the raspberry sorbet
- 250 g raspberry purée
- 50 g simple syrup
- 20 ml lemon juice
To prepare the raspberry sorbet
Mix the ingredients well and chill in the freezer.
To serve
Place approx. 6 berries onto each japonaise meringue depending on the size of the berries, and add a spot of lemon mousse in the middle. Place a japonaise meringue lid on top of the berries. Repeat this process once or twice more if you wish.
Cooking level for japonaise meringues
Preheated
20 minutes | Hot air setting at 120 °C