Recipe for 24 Servings

French Meringue


  • Egg Whites 120g
  • Sugar 120g
  • Icing Sugar 120g


  1. Whip the egg whites with the caster sugar until stiff peaks form. Sift in the icing sugar and mix with a spatula. Pipe the meringue with a Yule log nozzle on Ø 5 domes. Cook at 80°C for 1 hr 30 mins to 2 hours. Once cool, coat with a thin layer of white chocolate glaze using a spray gun.

Vanilla and Mascarpone Whipped Cream


  • 35% Fat Cream 115g
  • Mascarpone 115g
  • Sugar 25g
  • 200 Bloom Gelatine Powder 2.25g
  • Water 11g
  • Vanilla Pod x1
  • 35% Fat Cream 450g


  1. Heat the cream to 50°C with the caster sugar and vanilla pod, then add the gelatine. Mix with the mascarpone and the second lot of cream, then refrigerate for at least 12 hours.

Selim Pepper Creme Brulee


  • Milk 105ml
  • 35% Fat Cream 470g
  • Selim Pepper 5g
  • Pectin NH 3g
  • Sugar 95g
  • Egg Yolks 105g
  • 200 Bloom Gelatine Powder 0.5g


  1. Rehydrate the gelatine. Heat the milk, cream and crushed Selim pepper. Leave to infuse for 15 minutes, then strain. Reheat to 40°C, then gradually add the sugar and pectin mixture. Bring to a boil, then pour and mix in the egg yolks and check the temperature which should be around 82 to 85°C. Mix well and add the gelatine. Refrigerate.

Blackcurrant Confit


  • Ravifruit Blackcurrant Puree 570g
  • Glucose Powder 10g
  • Sugar 87g
  • Pectin NH 9g
  • Carob Bean Gum 0.5g
  • Lime Juice 6g
  • 200 Bloom Gelatine Powder 6g
  • Water 30ml


  1. Heat the RAVIFRUIT blackcurrant purée and lime juice to 40°C, then add the glucose powder, sugar, pectin NH and carob bean gum. Bring to a boil for 1 minute, then add the gelatine. Pour immediately into a Ø 4 half-sphere mould and freeze.


Pipe a dot of Selim pepper crème brûlée into the centre of the meringue, then insert the confit dome. Pipe the whipped cream with a small Saint Honoré nozzle. Pipe a dot of blackcurrant confit in the centre and glaze. Add three crunchy white pearls on top. Stick to the cardboard base.


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