Eton Mess Snacking Bar

Mix the sugar with the pectin and place to one side.

Start to heat the pure and juice in a sauce pan.

Mix the acid with 3g hot water and leave to one side.

When the puree is around 40c start to add the sugar mix.
Boil the mix until it reaches 108c.
Remove from the heat and pour out on to a silicon mat and allow to cool.
When cooled place mix into a bowl and blend into a paste.

Heat the cream and glucose then pour over the chocolate and cocoa butter.

Blend them together to make a smooth paste then add the crème de fraise and blend again.
Cool and place in a piping bag.

Whip the egg whites to a soft peak then start to add the sugar gradually.

When the white is light, fluffy and shiny remove from the machine and place in a piping bag with a 5mm round nozzle.

On a silicon mat pipe lines of meringue.
Grate a fine dust of freeze dried strawberry powder over the meringue.
Bake at 90c for 1 hour or until the meringue is dry.

Spray the moulds with tempered cocoa butter mixed with a small amount of dried vanilla seeds.

Then line the mould in Callebaut Velvet chocolate.

In the mould pipe a small layer of the strawberry and lemon gel, then add the ganache on top.

Let set then cap off.
Remove for the mould.

Cut the cooked meringue the same size of the bar.

Place a little tempered white chocolate on the top of the bar and place on two lengths of meringue on top.