ASSEMBLY
In a deep dessert dish, place the fresh PONTHIER strawberry purée then cover with a layer of vanilla emulsion. Top with a scoop of strawberry sorbet then strawberry meringue. Pour on more fresh strawberry purée and top with little pieces of meringue.
VANILLA EMULSION
| Milk | 350g |
| White chocolate | 230g |
| Vanilla pods | 2 |
| Gelatine | 9g |
| Single cream | 260g |
| Mascarpone | 15g |
Scrape the vanilla pods and infuse them in the milk. Bring to the boil, pass through a chinois then pour over the white chocolate and the softened gelatine. Chill then add the single cream and the mascarpone.
STRAWBERRY MERINGUE
| PONTHIER strawberry purée | 450g |
| Dehydrated egg white | 30g |
| Sugar | 40g |
Beat all the ingredients together in the mixer at half-speed. Pipe the mixture into buttered half-sphere flexipans for 3 minutes at 90°C in a steam oven.
STRAWBERRY SORBET
| PONTHIER strawberry purée | 1000g |
| Water | 150g |
| Sugar | 180g |
| Glucose powder | 40g |
| PStabiliser (super neutrose) | 5g |
| Dextrose | 50g |
| Lime zest | 1 |
Heat the water and sugar to 45°C. Combine the stabiliser with the glucose powder and the dextrose, then add to the sugar and water mixture. Bring to a simmer and pour over the PONTHIER strawberry purée. Add the lime zest. Blend.
MERINGUE
| Egg white | 500g |
| Sugar | 55g |
| Icing sugar | 375g |
| Sugar | 225 g |
| Icing sugar | 150g |
Beat together 55g sugar and egg whites. When firm, add 375g icing sugar. Fold in the 225g sugar and 150g icing sugar with a spatula. On a baking tray, pipe strips of meringue with a n°10 nozzle and bake at 90°C for 2 hours.
