8
You now have all the elements needed to plate this dish. To assemble, pipe the Chantilly cream into the base of each bowl in a shape just slightly larger than the meringue clusters. Place a piece of meringue on top of the cream, then more Chantilly, then repeat this until you have a tower (you can lightly brown the meringue with a blowtorch if desired). Add a small pool of olive oil and a spoonful of coulis to the base of each bowl, then add a quenelle of the sorbet. Garnish the tower with the berries, edible flowers and herbs, then serve