Recipe: Italian Meringue

Ingredients
4 egg whites
200g sugar

Method
Place the sugar into a pan with enough water to dissolve it
Bring to the boil
Once boiled do not stir
cook the sugar to soft boil(116c)
Place the whites on the machine to whisk and whip to full peak
When the sugar reaches temperature, pour onto the whipped whites
continue whipping until cold and use as required

Recipe: Raspberry Bavarois

Ingredients
800g Raspberries
(during the summer we put freshly picked berries in the freezer, you can defrost and use these for the dessert)
10 leaves gelatine
150g sugar
500ml cream half whipped
1 mix Italian meringue

Method
Put the raspberries and the juice in a blender and blitz.
Pass through a fine sieve
Place the puree and sugar in a pan and warm to blood heat.
Add the soaked gelatine and stir until desolved
Remove from the heat and allow to cool
When the mix has cooled carefully fold in the halfed whipped cream and the italian meringue, place in moulds and chill