Method
Step 1
Preheat the oven to 160°C/140°C fan/325°F/Gas 3, and line a baking sheet with the shell template underneath a piece of parchment paper.
Step 2
To make the meringue seashells, add the egg white and cream of tartar to a bowl, then using an electric hand whisk, whisk at medium speed until soft peaks form.
Step 3
Turn the electric hand whisk to a slow speed, then start adding the caster sugar a tablespoon at a time, gradually increasing the speed of the mixer with each tablespoon of sugar.
Step 4
By the time you add the last of the sugar you should be whisking at a high speed.
Step 5
Add the food colouring, then continue whisking for 2–3 minutes until stiff peaks form and your meringue is thick and glossy.
Step 6
Transfer the meringue to a piping bag and snip a small hole in the end.
Step 7
Using the template underneath the parchment paper, pipe 8 x shell shapes.
Step 8
Bake for 25 minutes until dry and crisp, then remove from the oven and leave on the baking sheet to cool completely.
Step 9
To make the posset, stir the cream and sugar together in a small saucepan over a medium heat to dissolve the sugar. Once the sugar has dissolved, slowly bring to the boil and continue to boil for 1 minute.
Step 10
Add the lemon juice and raspberry puree, then reduce the heat to a simmer and continue to cook for 5–6 minutes, stirring all the time, until the mixture starts to thicken.
Step 11
Transfer the posset to a shallow container, then chill in the fridge until firm.
Step 12
Once firm, do not stir the posset, scrape it into a piping bag, then put the piping bag back into the fridge.
Step 13
To make the peach curd, mix together the cornflour and water, then set aside.
Step 14
In a saucepan, whisk together the peach purée, caster sugar, peach flavouring and egg yolk, then add in the combined cornflour and water.
Step 15
Heat over a medium heat, whisking all the time, until the sugar has dissolved and the mixture is steaming, but do not boil.
Step 16
Gradually add the cubes of butter, whisking all the time, being careful not to bring the mixture to a boil.
Step 17
Carefully sieve the curd into a shallow container and then place in the fridge to chill until firm.
Step 18
Transfer the curd to a piping bag, then put the piping bag into the fridge until ready to assemble.
Step 19
To assemble, delicately dust the white chocolate balls and outside of the meringue seashells with pearlescent powder.
Step 20
Remove the piping bag with the posset in from the fridge and snip a small hole at the top. Turn 4 of the shells over so that the flat side is facing up, then pipe a ring of posset, leaving a hole in the middle
Step 21
Remove the piping bag with the peach curd from the fridge and snip a small hole at the tip. Pipe the curd into the hole in the middle of the seashell.
Step 22
Put the chocolate pearl in front of the posset, then top with the 4 remaining shells.
