General Information
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves 4
Ingredients
- 250-300g raspberries
- 150g strawberries
- 1 red apple, cut into thin sticks
- Suprêmes from 3 blood oranges (or regular oranges)
- Suprêmes from 2 grapefruits
- Zest of 1 lime
- 4 egg whites
- 120g sugar
- 60g icing sugar
- 60g hazelnut powder
- 200g cottage cheese
- 15g sugar
- Raspberry jam
- Honey
Utensils
- 1 cutting board
- 1 slicing knife
- 3 mixing bowls
- 1 hand mixer
- 1 spatula (maryse)
- 1 piping bag
- 1 plain piping tip
- 1 baking tray
- 1 pastry brush
- 1 microplane zester
- 1 teaspoon
Preparation
- Preheat the oven to 180°C.
- In a bowl, whisk the egg whites until stiff, gradually adding the 120g sugar to form a meringue.
- In a second bowl, combine the icing sugar and hazelnut powder. Gently fold into the meringue.
- Transfer to a piping bag fitted with a plain tip.
- On a parchment-lined baking tray, trace an 18cm circle as a guide, flip the paper, and pipe the meringue into an 18cm rosette. Bake for 20 minutes, then cool completely.
- For the citrus suprêmes: Trim ends to reveal flesh, stand on a flat side, and carefully slice off the peel and pith following the fruit's curve. Cut between membranes to release segments. Repeat for all citrus; reserve separately. (If easier, dice the fruit and separate from juice.)
- Mix the cottage cheese with raspberry jam and 15g sugar in a bowl.
- Place the cooled meringue on a serving dish. Spread the base with cheese-jam mixture, arrange raspberries hollow-side up, and dot with more jam. Mound orange and grapefruit suprêmes in the center, add quartered strawberries and apple sticks.
- Finish with lime zest and drizzles of honey.
Bon appétit!
