Caramelised raspberries, flowers and meringue with thyme


For 4 people


  • 80 g water
  • 100 g sugar
  • 120 g egg whites
  • ½ sprig of thyme
  • 20 large raspberries
  • 5 g icing sugar
  • A little good quality crème fraîche
  • Nice assortment of edible flowers


Start by preparing the meringue. Heat the water with the sugar until it reaches a temperature of 116°C. Carefully mix the whites into this, and whisk to a firm consistency.


Remove the thyme leaves and mix into the beaten egg whites. Leave to cook for twelve hours in the oven at 70°C to obtain crystallised thyme in the meringue. Crush the meringue. Set aside.


Just before serving, dust the raspberries with icing sugar, and put in a salamander grill very quickly to caramelise slightly and develop their flavour.


Arrange the raspberries and crystallised thyme on an attractive white plate. Finish by pouring a little cream onto the fruits and decorating with the flowers.

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