White Chocolate Dome with Raspberry Sorbet, Meringue, and Chocolate Biscuit

Meringues

• 

  Step 1

  Beat the egg whites in the bowl of a mixer until stiff.
  Gradually add the 40 grams of sugar.

• 

  Step 2

  When the meringue is smooth and forms a "bird's beak", it's ready. Pipe into a pastry bag and shape into meringues.
  Bake for one hour at 110 degrees Celsius.
  Then set aside.

• Baking information
  • Temperature

    110°C 230°F
    °C °F
  • Heat rotary
  • Baking time 1 h 00

Chocolate Biscuit

• 

  Step 3

  Mix the flour, vanilla sugar and cocoa in a bowl.

• 

  Step 4

  Add egg, milk and melted butter.
  Mix well with a whisk.

• 

  Step 5

  Finally, pour the dough onto a baking sheet.
  A metal frame can be used to contain the dough.
  Bake at 180 degrees Celsius for 10 minutes.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 10 min
• 

  Step 6

  After baking time, cut out two circles slightly smaller in diameter than the base of the half-sphere moulds.
  Set aside for later use.

The domes

• 

  Step 7

  Melt the chocolate in a bain-marie.

• 

  Step 8

  Using a brush, spread a first layer of white chocolate and chill for a few minutes.
  Then apply a second layer of chocolate and chill again.

• 

  Step 9

  When the shells have hardened, add a little sorbet to the base, working up to the edges.

• 

  Step 10

  Place a meringue in each mold and cover with sorbet.

• 

  Step 11

  Finally, place the chocolate cookie disk on top.
  Place in the freezer for at least two hours.
  Remove from freezer 10 minutes before serving.