300 ml whipping cream
20 g caster sugar
1 whole egg
2 egg yolks (reserve whites for meringue)
5 ml vanilla essence
20 ml fresh lemon juice
2 egg whites (approximately 60 g)
120 g caster sugar
250 g fresh or frozen raspberries
40 g caster sugar
10 ml vino cotto
½ lemon, finely grated zest
2 tbsp cornflour
2 tbsp water, cold
- Place cream, sugar, eggs and vanilla into a large bowl. Whisk well until sugar is dissolved.
- Continue whisking while adding the lemon juice.
- Strain custard through a fine sieve into a jug.
- Divide the custard evenly between 6 oven safe glass dishes or ramekins. Place into a perforated steam container and cover tightly with foil.
- Place into the steam oven and Steam at 85°C for 25 minutes until just set.
- Place raspberries, sugar, vino cotto and zest into a saucepan and cook on medium heat, induction setting 6, for 5–10 minutes until sugar has dissolved and liquid just comes to the boil.
- Dissolve the cornflour in cold water and add to the compote, stirring constantly.
- Continue to cook for 5–10 minutes, until compote is thick and has a glossy shine. If the compote is too thick, adjust with more water. Allow to cool.
- In a clean bowl, whisk together the egg whites and sugar until well combined.
- Transfer mixture into a small vacuum sealing bag and Vacuum on setting 2 and Seal on setting 3.
- Place into a perforated steam container and Steam at 65°C for 20 minutes.
- Cut the bag open and transfer contents to the bowl of a freestanding mixer with whisk attachment. Whisk on high speed for approximately 10 minutes until thick, glossy peaks form.
- Divide the compote between the 6 custard dishes and gently spread flat with the back of a spoon.
- Spoon the meringue on top of the compote and create some small flicks in the meringue with the spoon.
- Using a blow torch, heat the top of the meringue until lightly toasted.