Method for the White Meringue:
•Heat oven to 120°C. Cover a baking tray with parchment.
•Whisk the egg whites ½ sugar, water and vinegar with an electric whisk until they just form stiff and shiny peaks.
•Gradually add the sugar a bit at a time and whisk well.
•When all the sugar is added, continue whisking for 3 –4 minutes until meringue is stiff and glassy and stands up in peaks.
•Spoon into piping bags.
•Pipe a large peak of meringue, then with the back of a spoon pull the meringue into a tear drop. Pipe another peak onto the narrow end of the tear drop and again pull in to a tear drop. Repeat this until you have 4 tear drops.
•Place in the oven and bake for 25 minutes at 120°C fan 1. Leave to rest overnight.
Method for the Sheep’s Milk & Nut Ice Cream:
•In a small mixing bowl mix together the stab 2000, milk powder and sugar.
•In a medium pan put the sheep’s milk, cow’s milk and glucose, place on the stove and warm, but do not boil.
•Add the milk powder mix to the liquids, whisk in well and place back onto the stove and boil for 2 minutes.
•Once boiled remove from the stove, blitz with a hand blender then sieve into a medium bowl & cling film. Place in the fridge to cool for 4 – 6 hours, before churning.
•When the mixture has rested, churn.
•Once churned place into a piping bag.
•To serve, pipe the ice cream evenly between each pot and sprinkle with the roasted hazel nuts and nut powder.
•Put the lids on & serve.
Method for the Raspberry Jelly:
•In a medium sized pan put the raspberries, sugar, lemon juice and water bring to the boil.
•Once boiled remove from the stove cover the pan with clingfilm and leave to infuse for 30 minutes.
•Pass the infused liquid though a Muslim cloth into a medium pan. Place back on to the stove.
•Bring to the boil, whisk in the agar agar and re boil for 1 minute.
•Pour the jelly into the moulds Cover & place in the fridge and leave to set.
•When the jelly is set, turn out.
Method for the Marinated Raspberries:
•In a medium bowl, put the raspberries, icing Sugar, lemon juice and shredded mint, carefully bind together.
•Leave to marinade for 15 – 20 minutes for service.
Method for the Raspberry Puree:
•Place the raspberries, sugar and lemon juice in to a pan.
•Bring to the boil once it has boiled pass through a fine sieve.
•Place back in to a pan, bring to the boil add the pectin
•Once re-boiled, pass and place into a container and leave to cool.
Method for the Pulled Hazel:
•Put the fondant, glucose and isamalt in a pan
•Place on to high heat and cook until 202°C (golden)
•Pour out onto a silpat mat and leave to cool, sprinkle on the nuts
•Once cooled pull into long ribbons
Method for the Chocolate Sauce:
•Put the sugar, water, coco powder and cream into a medium pan, bring to the boil while whisking
•Boil for 2 –3 minutes until thick.
•Once the correct consistency passes though a fine sieve and place into a squeeze bottle.
Method for Hazelnut Cream:
•In a large mixing bowl semi whip the cream, icing sugar and vanilla until ribbon stage.
•Fold through the praline paste
•Put into piping bag.
To assemble
•Pipe the cream on top of the meringue, top with the raspberries & jelly. Drizzle the raspberry syrup and finish with shards of chocolate, pulled hazelnuts and pots of ice cream on the side.