Difficulty:[usr 1]
Put the egg whites in a bowl with a pinch of salt. Beat them with a whisk until they are set, then add a tablespoon of sugar little by little, continuing to beat so that they become very firm.
Divide the raspberry coulis into dessert cups.
Mold quenelles of egg whites with two tablespoons. and place them on a flat plate without touching each other. Cook them for 30 seconds in the microwave, maximum power. Leave to rest for a minute, then place the cooked whites in cups, garnished with coulis.
Chill until serving. Just before serving decorate the whites with a light caramel, raspberries and mint leaves.
Chef Hubert's culinary ideas
