- 1/5 cupof unsalted butter
- 1/7 cupof granulated sugar
- For Meringue
- 1 cupof egg whites
- 1/10 cupof salt
- 3/4 cupof granulated sugar
- 1 cupof fresh raspberries
- For Mint Creme Anglaise
- 2 1/2 cupof whole milk
- 1 cupof vanilla bean
- 1 cupof mint leaves
- 1/2 cupof egg yolks
- 2/3 cupof granulated sugar
- 1 cupof raspberry puree
- 1/2 cupof mint springs
First, preheat your oven to 300 degrees.
Butter the mold and put a little bit of sugar.
For meringue, take a large bowl and beat the egg whites.
Add a little bit of salt and continue beating.
Gradually sprinkle in the sugar and continue beating until stiff peaks form.
Fold in a fourth of the raspberries.
Divide the meringue among the molds and level the tops with a spatula.
bake it until the cake consistency for about half an hour.
For Creme Anglaise, take a saucepan and add the milk.
Scrape the seeds from the vanilla bean into the milk with the point of a knife, then add the pods.
Boil the milk.
Take a bowl and mix sugar and egg yolks.
Pour in the milk while whisking.
Return the mixture to a saucepan. Cook and stir it.
Strain and add the mint leaves.
Chill the bowl on the ice.
Fridge for a while.
Unmold the meringues and place one in each shallow dessert bowl or soup plate.
Garnish with raspberries.
Add the Creme Anglaise around.
Drizzle the raspberry puree and dot the Creme Anglaise with it.
Add the mint springs on top.