500g home grown raspberries (these were the Glen Magna variety, picked last minute and un-refrigerated)
500ml almond milk
Yoghurt bacteria culture – follow instructions for amounts on each specific yoghurt culture
A few sprigs of lemon balm
A few drops of homemade raspberry vinegar
50g of British sugar
A handful of new season almonds, removed from shell
For the sponge:
120g British caster sugar
320 British icing sugar
300g ground almonds
100g white spelt flour
50g caster sugar for glazing
Make the sponge by whisking the egg whites to a stiff meringue and then whisk in the caster sugar. Mix the dry ingredients together and then beat in the meringue until it is a smooth mixture.
Spread this sponge 2cm thick onto a greased, lined tray and steam at 100°c for 15 minutes
Once this is cooked, remove from the oven and allow to cool. Cut out a disk and then glaze this with a blowtorch and the extra caster sugar, just like a crème brûlée.
Slice the raspberries and season with drops of the raspberry vinegar, check for sweetness, if a little tart, add a sprinkle of sugar to the top.