Meringue raspberry mousse
- 400 g Fresh raspberry
- 2 leaves or 4 g Gelatin
- 4 Egg white
- 200 g Sugar
- 20 cl Water
- Clean the raspberries and reserve a third for finishing the dessert. Soften the gelatin sheets in a bowl of cold water. Mix the rest of the raspberries and filter the grout. Heat the spun gelatine in the microwave and add it to the raspberry coulis. Mix and reserve.
- Meringue: Place the sugar and water in a saucepan and boil for 5 minutes (118 ° C). Mount the whites in snow. As soon as the whites are firm, pour the syrup still boiling in net, continuing to whip. Stop the drummer when the whites are completely cold. Dispose one-third of the meringue in a piping bag. Book.
- Add the raspberry coulis to the rest of the Italian meringue and fill the cups. Keep it cool for at least 2 hours.
- When serving, arrange the rest of the raspberries on top of the cups. Cover with the reserved meringue and brown the surface under the grill. Enjoy it immediately.