Meringue with Heart

A minimalist mono-portion in shades of white and pastel pink, perfect for Valentine’s Day. A meringue base coated with coconut flakes creates a clean, neutral background, allowing the mousse dessert covered with a high-gloss mirror glaze to stand out. White chocolate and lime mousse, coconut crémeux, and raspberry gelée form a harmonious composition, finished with the chocolate decoration Love Loops. The contrast between the matte meringue and the glossy surface enhances the dessert’s form, while the precise chocolate decoration remains the main visual focal point of this mono portion, giving it a distinctly romantic character.

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Used products and decorations for Meringue with Heart

A set of three hollow, heart-shaped chocolate frames in red, pink, and ivory colours, perfect for Valentine’s Day cake designs.

Love Loops

Code 33413

BLOSSOMS STRAWBERRY

Code 3325353

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Meringue with Heart Recipe

Coconut cremeux

Ingredients:

250gCream 30% fat

125gCoconut milk

4Egg yolks

80gSugar

200gBarima Artisanal White chocolate 29% (code CHB28XXB3)

10gGelatine

50gWater

20gConcentrated coconut paste

Preparation:

Soak gelatine in cold water. Heat the cream with egg yolks, sugar and coconut milk at 82°C. Add soaked gelatine, pour it over the chocolate adding coconut paste and emulsify it all. Pour cremeux into a silicone mould and freeze.

Raspberry gel

Ingredients:

300gRaspberry puree

40gSugar

4gAgar

Preparation:

Boil raspberry puree with sugar and agar. Leave it aside to set and then emulsify to obtain a shiny and stiff gel for decoration.

Chocolate lime mousse

Ingredients:

125gCream 30% fat

12gGelatine

60gWater

150gBarima Artisanal White chocolate 29% (code CHB28XXB3)

30gConcentrated lime paste (code 0251)

375gWhipped cream 32% fat

Preparation:

Soak gelatine in cold water. Boil the cream, add soaked gelatine and pour it over white chocolate. Add lime paste and mix. Gently combine with whipped cream. Pour the mousse into silicone molds, insert frozen coconut cremeux, add raspberry gel and freeze.

Mini meringues with coconut

Ingredients:

250gEgg whites

375gSugar

Desiccated coconut

Preparation:

Whisk the egg whites with sugar until stiff. Shape the meringues on a tray lined with baking parchment. Sprinkle with coconut. Bake at 110°C for 50 minutes.

Shiny coating

Ingredients:

150gWater (1)

300gSugar

300gGlucose syrup

200gCream 30% fat

20gGelatine

120gWater (2)

300gBarima Artisanal White chocolate 29% (code CHB28XXB3)

Pink food coloring

Preparation:

Soak gelatine in cold water(2). Heat up the water (1) with sugar and glucose syrup to 103°C. Add white chocolate, cream, pink food coloring and soaked gelatine. Mix it using hand-blender. Coat the frozen chocolate mousse with shiny coating of 30-35°C.