Raspberry and Apple Verrine with Vanilla Cream and Meringue
Rinse the raspberries. Set some aside for garnish, bring the remaining to a boil along with 60 grams (approximately 1/4 cup) sugar, stirring. Simmer for 5 minutes then pass through a fine-mesh sieve to remove the seeds. Chill.
Peel the apples, core and cut into wedges. Bring the white wine and 80 grams (approximately 1/3 cup) sugar to a boil, add the apple slices and simmer for 2-3 minutes. Remove from the heat and let cool, covered.
Remove the apple slices from the wine and drain on paper towels. Break the meringue into small pieces.
Whip the cream and whipped cream stabilizer until stiff. Fold in the vanilla custard. Layer the raspberry sauce, vanilla cream, apple slices and meringue in serving jars and garnish with the reserved raspberries and mint. Serve immediately.