| 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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