Rose scented Meringues with Raspberry Compote

Yields: 8 servings. Preheat the oven to 200 degrees F. Line two baking sheets with nonstick liners or parchment paper. In a bowl with an electric mixer, beat the whites until they hold soft peaks. Add the confectioners' sugar a little at a time and beat the whites for 10 to 12 minutes, or until they are very firm. Add the rosewater, 1/2 teaspoon at a time. Drop tablespoon amounts of the batter onto the baking sheets, leaving 3 inch spaces between them. Using the back of a spoon, smooth each meringue into a flat disk. Bake for 2 to 2 1/4 hours, or until meringues can be easily lifted off the liners and are completely dried out. In a bowl, toss together 3/4 cup of the raspberries and the sugar and let the mixture macerate for one hour. Transfer the berries to a food processor or blender and puree until smooth. Strain the mixture through a fine sieve, pressing on the solids. In a large bowl, gently mix together the remaining raspberries and raspberry puree. Line a sieve with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the sieve and let drain for 30 minutes. Transfer 1 cup of the drained yogurt to a bowl and whisk until smooth. In a small saucepan, combine 2 tablespoons of the heavy cream and the gelatin and let stand for 5 minutes to soften. Place pan over low heat and stir gently until gelatin is dissolved, about 5 minutes. Strain the gelatin mixture through a fine sieve into the yogurt, add sugar, and whisk to combine. In a bowl, with an electric mixer beat the remaining cream until it holds soft peaks. Whisk the cream mixture into the yogurt mixture. Whisk in the rosewater. Chill the mousse until set, at least 3 hours. Arrange a meringue in a shallow serving dish, spoon some of the compote over the meringue, add a dollop of the yogurt mousse, and top with another meringue. Drizzle some of the berry compote sauce decoratively around the dish and garnish with a scoop of raspberry sorbet. Prepare remaining servings in the same manner.