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.