| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Fruits | Caribbean | Caribbean, Light | 1 | Servings |
INGREDIENTS
| 125 | Egg white | |
| 220 | g | Sugar |
| 1/2 | Star fruit, thinly sliced | |
| 2 | Guavas | |
| 2 | Mangos | |
| 1/2 | Papaya | |
| 4 | Pineapples | |
| 120 | Stock syrup, see recipe | |
| 4 | Bowls of sorbet of your | |
| choice |
INSTRUCTIONS
Whisk the egg whites and the sugar over a gentle flame until the sugar fully dissolves (no grit). Place on the mixing machine and whisk till stiff. Using 1/2cm star nozzle pipe 12 pear drops in a 10cm circle (3cm from the edge of the plate). Using a gas torch, colour off the meringue. Peel the mangos. Take 1 mango and blend it together with the yoghurt and syrup. Pass through a fine sieve. Cut the remaining fruits in 1/2 inch dice and place in the centre of the meringue. Garnish with the star fruit. Pour the coulis around the outside of the meringue. Serve with a sorbet of your choice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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