Meringue with Caviar
– 4 eggs
– 150 g of cranberries
– 250 g of raspberries
– 250 g of sugar
– 1 onion
– 100 ml of red wine
– herbs (eg, lemon balm, mint)
Raspberry powder (start preparation in advance)
Place raspberries in the oven at 80 ℃ and leave to dry out for minimum 4 hours. Then use a mortar to grind the rasberiess into a fine powder.
Meringue (prepare in advance)
Separate egg yolk from egg white and place the whites in a bowl. In a saucepan bring 100 ml of cold water and 100 g of sugar to a boil until it reaches 121 ℃. In the meantime, use an electric mixer to whisk egg whites until soft ad fluffy (not completely stiff), gradually and gently add the sugar syrup. Mix to achieve body temperature. Pipe meringues on a sheet of baking paper or silicone baking mat with a pastry bag and (using the back of a spoon) shape them into nests. Bake in the oven for about 3-4 hours at 80 ℃.
Confit egg yolk
Bring 100 g sugar and 100 ml of water to 60 ℃, then add 4 egg yolks into the syrup and keep it at this temperature for 25 minutes.
Chop onions finely and fry in a saucepan. Add cranberries and 50 g of sugar, pour in 100 ml of wine. Cook about 25 minutes and reduce at the end. Blend into a smooth puree.
Gently place egg yolk on top of each meringue, top with caviar, add cranberry puree. Decorate the dish with raspberry powder and herbs.