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Corolle Raspberry Meringue

  • Make a sauce comprising ½ raspberry coulis and ½ crème anglaise (custard)
  • Half fill the crispy 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