Forever Trends version

Whip the egg whites at low speed to ensure evenly-sized bubbles. Gradually add the caster sugar and continue whisking until the whites are firm. Gently fold in the icing sugar with a rubber spatula. Pipe into thin sticks. Sprinkle with ground pistachios and a little icing sugar. Bake at 100°C for 40 minutes. Cut into sticks and place in a drying oven or store in a dry place.

Place the raspberries in a bowl and cover with food wrap. Place the bowl in a bain-marie and cook for 30 minutes. When cooked, pour the raspberries through a muslin to extract the juice, without squeezing. Take 250 g of the juice and add the sugar combined with the pectin, and bring to the boil. Add the lemon juice. Set aside in the fridge.

Boil the cream, glucose and invert sugar. Slowly pour the boiling mixture onto the partially-melted couverture, stirring well in the center to create a glossy core with a certain elasticity, indicating the start of the emulsion process. Be sure to maintain this texture. Use a hand-blender to perfect the emulsion.

Add the 250g chilled cream, process and leave to set overnight in the refrigerator.