Ingredients

Ingredients For the meringue

• 125g/4½oz egg whites (approximately 4 egg whites)

• 240g/8½oz caster sugar

• 1½ tsp cornflour

• 1 tsp white wine vinegar

For the sheeps’ milk and hazelnut ice cream

• 1½ tsp ice cream stabiliser (optional)

• 70g/2½oz powdered milk

• 70g/2½oz caster sugar

• 500ml/17½fl oz sheeps’ milk

• 250ml/9fl oz milk

• 70g/2½oz glucose syrup

• 20g/¾oz roasted hazelnuts, chopped

For the raspberry jelly

• 250g/9oz fresh raspberries

• 60g/2oz caster sugar

• 3 tbsp lemon juice

• 100ml/3½fl oz water

• 1½ sheets gelatine, soaked in cold water, drained

For the marinated raspberries

• 125g/4½oz raspberries

• 1 tsp icing sugar

• ½ tsp lemon juice

• 1 sprig fresh mint, shredded

For the raspberry purée

• 150g/5¼oz raspberries

• 2 tbsp caster sugar

• 2 tsp lemon juice

• small pinch pectin

For the pulled sugar

• 50g/1½oz fondant icing

• 50g/1½oz glucose syrup

• 50g/1½oz sugar-free sweetener

• 25g/1oz roasted hazelnuts, roughly chopped

For the chocolate sauce

• 60g/2¼oz caster sugar

• 4 tbsp water

• 20g/½oz cocoa powder

• 60g/2¼oz double cream

For the hazelnut cream

• 250ml/9fl oz double cream

• 20g/½oz icing sugar

• 1 vanilla pod, seeds only

• 2 tsp praline paste

Description

This Dessert Would Be The Perfect Ending For A Special Meal. You Can Make Just One Component Of The Recipe For Something More Low-key. Equipment...

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