The Food - Cake recipes: Raspberry Meringue

The Food - Pink color is beautiful and it's also tempting as it looks. The texture of the sweet-sour soft mousse, interspersed with jam, fresh and crunchy meringue topping soft and sticky. Suitable as a fresh dessert.

ingredients:
Raspberry Mousse:
300 g raspberry puree
35 g sugar
1 sheet of gelatin
450 g semi whipped cream
Raspberry Jam:
500 g frozen raspberries
225 g sugar
8 g of pectin
Italian Meringue:
185 g sugar
35 g of water
110 g of chicken egg white

How to make:

     Raspberry Mousse: Boil slowly raspberries and sugar until sugar dissolves.
     Enter the gelatin, stir well and leave at room temperature.
     Enter the semi whipped cream and stir well. set aside
     Raspberry Jam:
     Boil sugar, raspberry and some at 70 º C.
     Mix the remaining sugar and pectin and raspberry stew enter.
     Cook until thick. Remove and let cool.
     Italian Meringue:
     Boil sugar and water till boiling 116 º C. Lift.
     Beat the egg whites until the foam rises.
     Gently pour the sugar syrup while hot, beat the egg whites until stiff.
     Stages of completion:
     Prepare a kind of glass or bowl, fill with raspberry hour.
     Pour the raspberry mousse, until the full and store in refrigerator to cool and harden. Brush the surface with a tapered shape meringe surface.
     Spray with a blow troch to color slightly browned.
     Serve immediately.

For 20 pieces