Make a sauce comprising ½ raspberry coulis and ½ crème anglaise (custard)

Half fill the corolles with the sauce

Make a meringue (1 part egg white to 2 parts fine sugar), whisk vigorously, pipe some into each corolle with a piping bag (use a non-fluted nozzle) and flambé the meringue

Garnish with a small raspberry and a leaf of mint