French Meringue
- 150g egg whites
- 140g caster sugar
- 140g icing sugar
- Beat the egg whites on a slow speed until the air bubbles are evenly distributed, then gradually add the sugar to obtain foamy peaks.
- Gently add the icing sugar to the egg whites using a spatula.
- Use a spatula to spread out the meringue to a thickness of approx. 2mm on a silicone mat. Sprinkle with icing sugar.
- Bake at 250°F (120°C) for 30 minutes, then store in a dry place.
Star Anise and Raspberry Jam
- 3 Star anise
- 600g Raspberry pieces
- 100g Glucose
- 100g Caster sugar
- 200g Caster sugar
- 12g Yellow pectin
- 40g Lemon juice
- Heat the raspberry pieces with the star anise.
- Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
- Bring to the boil. Add the bigger portion of sugar and then the glucose.
- Cook at 62°Brix. Remove the star anise then add the lemon juice.
- Store in jars.
Hazelnut spread
- 720g 60% Hazelnut Praliné
- 160g BAHIBE 46%
- 40g LIQUID CLARIFIED BUTTER
- Melt the milk couverture chocolate at 115-120°F (45-50°C) then mix with the praline and clarified liquid butter.
- Heat to 115°F (45°C). Leave to harden at 75-80°F (25-26°C).