Ingredients
2 circles/shapes of meringue per person
2-3 strawberries per person, thickly sliced but un-hulled
strawberries marinated in sauternes and balsamic vinegar, sliced fruit in small cup with 4 tbsp sauternes and 1 tsp balsamic vinegar
iced fruit, for decoration
Method
1. Prepare all of the items above.
2. On a serving plate, just before serving, place one shaped meringue.
3. Ball enough sorbet to fill the cavity.
4. Place a second and final meringue on lid and spoon a small amount of cr%26egrave;me chantilly over.
5. bring 2-3 slices of strawberry and vehicleefully place on the cream.
6. Remove the other strawberries with a slotted spoon and place in a small heap as decoration.
7. Pour the coulis around the dessert plate, add some iced fruit and a slice of tempered chocolate cut to a alike/contrasting shape as the meringue.
8. Dust the plate with some icing sugar before serving.
Orignal From: Raspberry meringue stack with strawberry lemon blush sorbet and fresh strawberries
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