Red berry pavlova

Beat the egg whites at medium speed and gradually add the sugar until the mixture has a shaving foam-type texture.
Then gently sift in the confectioner’s sugar with a spatula.
Using a piping bag with an 8mm round nozzle, pipe out it into evenly sized rows across the tray’s width.
Then use a piping bag with a sultane nozzle to pipe out some 7.5cm swirls.
Bake in a fan-assisted oven for 1½ hours at 175°F (80°C).

Break 95g of French meringue into large pieces and mix it with the 50% HAZELNUT & ALMOND PRALINÉ and INSPIRATION FRAMBOISE melted at 115°F (45°C).
Immediately pipe 15g of this mixture into 7.5cm rings lined with acetate. Freeze.

Make a Swiss meringue by heating the egg whites, sugar and honey in a bain-marie, stirring continuously until it reaches 130°F (55°C).
Then beat the mixture using the whisk attachment in a food processor until completely cooled.
Heat the fruit purées to between 160 and 175°F (70 and 80°C) and add the hydrated and drained gelatin.
Combine the mixture a little bit at a time with the melted INSPIRATION FRAMBOISE at 115°F (45°C).
Mix using an immersion blender to form a perfect emulsion.
Beat the cold heavy cream until it has a frothy, light texture.
Mix together the ganache and Swiss meringue, then add the whipped cream.
Pour 30g onto each of the pressed meringue circles and return to the freezer.

Melt the INSPIRATION FRAMBOISE at 115°F (45°C), then add the grape seed oil. Mix well and set aside.

Heat the raspberry purée, lime juice and sugar in a saucepan.
Soak then wring out the gelatin, before adding to the mixture.
Heat the mixture to 140°F (60°C) and place some plastic wrap over its surface until completely cooled. Store in the refrigerator