Vanilla icewood, meringues and raspberry heart

Ingredients

For 4 servings

• •250 g 250 g fresh or frozen raspberry
• •100 g 100 g sugar
• •100 g 100 g water
• •250 g 250 g mascarpone
• •20 cl 20 cl liquid cream well cold
• •100 g 100 g egg white
• •60 g 60 g icing sugar
• •1 g 1 g rosse c to s extracted from vanilla
• •1 pincée 1 pinch salt
• •20 cl 20 cl liquid cream well cold
• •20 g 20 g icing sugar

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.