| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Fruits |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 125 |
ml |
Egg white |
| 220 |
g |
Sugar |
| 1/2 |
|
Star fruit; thinly sliced |
| 2 |
|
Guavas |
| 2 |
|
Mangos |
| 1/2 |
|
Papaya |
| 4 |
|
Pineapples |
| 120 |
ml |
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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