Red fruit pavlova, raspberry gel, lime and vanilla cheesecake cream |

Preparation time: 45 min

Preheat your Oven at 212 °F

• Swiss meringue

  In a mixing bowl, cook over a water bath the egg whites, the sugar and the salt at 50°C (122°F) while whisking the mixture.

  Place the hot mixture in the beater and let it spin until it cools completely. The meringue is now smooth and white.

  Add the lime zests, and put the meringue into a pastry bag a socket (number 3).

  Use plate of tartlet molds in silicon. (3cm wide, 2cm high).

  Return the plate to use the mold bordures.
   Imbue with a thin layer of butter the plate. Envelop the mold bordures with the meringue.
  Sprinkle with icing sugar before putting in the oven for at least 90 minutes. Be sure that the meringue is dry enough before unsucking the meringue from the mold. Be delicate 

• Cheesecake cream

  Whip the cream with a whip or an electric mixer, keep it in the fridge.

  In a bowl, mix the cream cheese with the sugar the vanilla beans until smooth texture.

  Add delicately the whipped cream with a spatula.

  Keep the cream in the fridge.

• Red berries in jelly

  In a pan, pour the raspberry purée, the agar-agar, and bring it to a boil. Whip it good for a minute. Off the heat, add the gelatine sheets (rehydrated before hand in cold water)

  Pour the jelly in a receptacle, set it aside in the fridge until it cools down completely. (Ideally during a whole night)

  Once cooled down, cut the jelly in cubes and then blend them in a blender. Add the water (or red berry juice) until you get a jam texture. 

  Mix the jelly with the fruit brunoise and set it aside in the fridge.

• Plating

  Use a pastry bag filled with the cheesecake cream to fill the meringue.
  On top, delicately place the fruit brunoise and the red fruit jelly.
  Finish with lime zest, icing sugar and a mint leaf.