mont saint-bruno, light raspberry ganache, limoncello whipped cream, almonds meringue |

Preparation time: 40 min

Preheat your Four at 190 °F

• Raspberries ganache

  Bring to a boil the raspberry puree and the sugar and pour over the chocolate. Mix with a spatula. Once melted, add the butter with the hand mixer. Cover with plastic wrap and leave aside in the fridge. 

• French meringue

  Beat the egg whites to form stiff peaks, Add sugar and icing sugar (.

  With a pastry bag with a tip, make some rolls on a baking tray with cooking paper.

  Bake at 90°C (194°F) for 1h30. Once ooked let cool down and crush them.

• Chantilly Limoncello whipped cream

  Bring to a boil half of the cream and pour over the white chocolate. Mix slowly and add the limoncello. Once melted, add the ret of the cold cream. Mix and put aside in the fridge for at least a night if possible. Whip the cream like a whipped cream.

• Plating

  In a glass, pour some limoncello chantilly, then pieces of meringue, a scoop of red berries sorbet.

  Draw a rose of chantilly on top and raspberries vermicelli with a special tip.

  Finsih with few fresh berries and leaf of mint.