Karim Arsanios' meringue and blackberry coulis with arak

For the meringue:

1. Mix the water and sugar in a small saucepan.
2. Using a kitchen thermometer, heat the syrup until it reaches 118°C (add the orange blossom water towards the end).
3. Place the egg whites in the bowl of your stand mixer and begin whisking at low speed. Once the egg whites start to stiffen, pour the hot syrup in a thin stream along the side of the bowl to avoid cooking the eggs. Gradually pour in the syrup while increasing the speed. Continue whisking until the bowl has completely cooled.
4. Put the meringue into a piping bag. Make a medium-sized cut. On a silicone mat (Silpat) or a sheet of parchment paper, pipe the meringue to form a dome about 10 cm in diameter. Bake at 90°C for 45–50 minutes. Halfway through baking, gently flip the dome and form a hollow by carefully removing some of the inside of the meringue.
5. Continue baking.

For the fresh blackberries:

1. Wash all the blackberries.
2. Cut the 5 blackberries in half or into quarters, depending on their size.
3. Place them in a bowl and cover with arak.
4. Let them infuse for at least 30 minutes.

For the coulis:

1. Mix the sugar and the remaining blackberries in a saucepan and let macerate for 30 minutes, or until the fruit starts releasing its juice.
2. Simmer over low heat, adding all the spices (star anise, clove, cinnamon). After 15 to 20 minutes, once the fruit has softened and reduced, add the lemon juice, orange juice, and a bit of the arak used for infusing the fresh blackberries.
3. Continue reducing until the mixture has a syrupy but still liquid consistency.
4. Strain through a sieve. Incorporate 30 to 40% of the blackberry pulp left in the sieve back into the coulis (for texture).
5. Drain the arak-infused blackberries, then mix them with the rest of the coulis. Finely slice the fresh herbs, then add them along with the salt, sumac, lemon zest, and half the olive oil. Mix, adjust the acidity and sweetness to taste, then refrigerate.

Assembly

1. Lightly brown the meringue using a kitchen torch, then fill the hollow of the meringue with the blackberry coulis.
2. Cover the meringue with the bowl in which you will serve the dessert, then quickly flip it over.
3. Drizzle the remaining olive oil over the meringue in a thin stream and generously grate lemon zest over the top.
4. Break the meringue shell with a spoon and enjoy immediately.