Vanilla icewood, meringues and raspberry heart

Method

1. 1

   put in a saucepan and cook over low heat for about 15 minutes. Mix and filter to remove all small seeds from raspberry. Pour the coulis into small cake moulds on only 1 cm. Freeze for 1 hour or 2 hours. beat the whites in snow with the pinch of salt. Put the liquid cream in chantilly with the icing sugar and vanilla extract. Beat the mascarpone, add the chantilly, then add the whites into the snow. Taste, and add sugar if necessary. in a 24 cm log mould or cake mould (put sulphurised paper on the bottom of the mould if it is not made of silicone). Pour a little cream over the whole bottom of the mould, crumble meringue over all the cream. Cover the meringue with a layer of cream. Take the frozen coulis and place the cream in the centre for the entire length. Put a layer of cream back on, and melt meringue again. Cover with the rest of the cream, and place in the freezer for several hours. Beat the liquid cream and ice sugar to get a chantilly. demolish the log, put it in a serving dish. Cover the chantilly log either with a small spatula or with a socket. Add figurines or fruit if you wish.

Nutrition

calories

290 kcal

fatContent

18 g

fiberContent

2 g

sugarContent

24 g

sodiumContent

80 mg

proteinContent

5 g

cholesterolContent

20 mg

carbohydrateContent

30 g

saturatedFatContent

14 g

unsaturatedFatContent

3 g

Indicative values from the source, for the original recipe.

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