Hazelnut Meringue with Raspberry Mousse

Coulis

• For the coulis, heat the honey, sugar and lime juice in a small saucepan over a medium temperature. Stir until the sugar has dissolved. Bring to boiling point, add the raspberries and simmer for 1 minute. Take off the stove and let cool down a bit. Finely puree the mixture in a blender and pass through a sieve.

Raspberry mousse

• For the raspberry mousse, place the white couverture in a heat-resistant bowl on a saucepan with simmering water and let it melt. Stir every now and then until the chocolate is nice and smooth and thick. Let cool down to room temperature. Beat the egg whites until they form soft peaks. Gradually withhold all of the sugar.

• Fold the cooled chocolate into the egg whites, then fold in the whipped cream and 4 tablespoons of raspberry coulis. Now put the mousse in the fridge for several hours.

Hazelnut meringue

• For the hazelnut meringue, beat the egg whites until stiff and gradually beat in the sugar. In a second bowl, mix the remaining sugar thoroughly with the ground hazelnuts and flour and fold it into the egg whites. Preheat the oven to 180 ° C. Draw 6 circles with a diameter of 8 cm on each of 2 pieces of baking paper with a large gap between them and place the paper upside down on two baking trays.

• Now use a small palette to spread the meringue evenly onto the circles drawn on a baking sheet. Bake in the oven for 12-15 minutes, until the meringue is golden and firm. Take on the oven and let cool completely. Do the same with the rest of the mass, so that a total of 12 meringue circles are created. Store in an airtight container until use.

• To serve, place 1 teaspoon of mousse in the middle of a plate and place a meringue slice on top. Brush with 2 teaspoons of mousse, place another slice of meringue on top and finish with 1 teaspoon of mousse. Dust with cocoa powder and top with a few fresh raspberries. Finally, drizzle some raspberry coulis all around.