“LOVE” Dessert

In the mixing bowl, using the whisk, blanch the whole
eggs with the icing sugar and the ground almonds.
Add the sieved flour and baking powder.
Finish by adding the melted butter.
Pour equal parts into 4 x 10cm round moulds and bake
at 170°C until golden.
Set aside with the mould.

Heat the raspberry puree and the IQF whole raspberries.
Mix the dry ingredients together.
Sprinkle the dry ingredients into the hot mixture and
bring to the boil.
Cool rapidly
Drizzle over each sponge biscuit and freeze.

Mix the dry ingredients together.
Heat the puree.
Sprinkle in the dry ingredients and bring to the boil for 2
minutes.
Mix with a hand blender.
Drizzle evenly over each raspberry compote.
Freeze.

Infuse the tea in 300g of hot whipping cream for 20
minutes and filter.
Place 225g of infused cream in a pan and heat with the
milk.
Blanch the egg yolks with the caster sugar and make
custard.
Take off the heat, add the gelatin mass and white
chocolate.
Blend using a hand blender and chill.
Once chilled, smooth with a whisk and add the whipped
cream, a little at a time.

Make a Swiss meringue with the egg whites, sugar and
icing sugar.
Spread the meringue thinly using a stencil in the shape of
a flower petal.
Sprinkle with raspberry powder.
Leave to dryfor 24 hours at 45°C.