Valentine's Plated Dessert

Beat the egg whites at medium speed. Add the sugar gradually. When the whites are firm, gently incorporate the confectioner's sugar with a spatula. Pipe 18g of meringue on 10 silicone half-spheres. On half of the meringues place the crushed freeze dried raspberries. On the second half, cover with shaved BAHIBÉ 46% chocolate. Bake in a ventilated oven at 100°C (212°F) for 2 hours.

Rehydrate the powdered gelatin with water. In a saucepan, heat the raspberry purée, lime juice and sugar. Add the rehydrated gelatin. Heat everything to 60°C (140°F). Refrigerate for 30 minutes. Then add the fresh raspberries.

Heat the milk, lemon peel and sugars. Infuse for 8 minutes. Gradually pour the hot mixture over the melted BAHIBE 46% chocolate. Mix with an immersion blender to complete the emulsion. Add the cold cream and the liqueur. Reserve in the refrigerator ideally over night. Whisk the mixture to obtain a soft whipped texture.

Heat the milk with the sugars. Gradually pour the hot mixture over the melted BAHIBÉ 46% chocolate. Immersion blend to complete the emulsion. Add the cold cream and reserve in the refrigerator overnight. Whisk in the mixture to obtain a soft texture.

Infuse the lime zest in the coconut milk. Mix the sugar and the pectin. Strain the milk and then using a whisk add the sugar and pectin. Bring to a boil and incorporate the rehydrated gelatin. Chill and stir in the yogurt. Chill before pouring into a siphon. Reserve in the refrigerator. At the time of serving, add two gas cartridges for whipped cream.