| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 400 |
ml |
Milk |
| 1 |
|
Cut vanilla pod |
| 3 |
|
Egg whites |
| 125 |
g |
Caster sugar |
| 150 |
ml |
(milk used to poach meringues) |
| 4 |
|
Passion fruits |
| 5 |
|
Egg yolks |
| 1 |
oz |
Caster sugar; up to /2-2 |
| 60 |
ml |
Water |
| 100 |
g |
Caster sugar |
INSTRUCTIONS
POACHING LIQUID
MERINGUE
CARAMEL
Split the vanilla pod in half lengthways and scrape out the insides. Chop
the pod very finely and place seeds and pod into the milk. Place these
ingredients into a shallow pan and bring to the boil. Then reduce the heat
to a simmer.
Meringue: Beat the egg whites until light peaks form, then add the sugar,
continue whisking until firm peaks are achieved. (Do not overbeat or they
will collapse).
With a large spoon scoop out large mounds of egg white and poach them in
the simmering milk for 2-3 minutes then turn them over. Remove them with a
slotted spoon and leave to drain on a tray.
Custard: Whisk the egg yolks and sugar together and pour the warm poaching
milk over the egg mixture, whisking continuously.
Add the passion fruit pulp and place back on to the heat, stirring
continuously until the passion fruit custard begins to thicken and coats
the back of a spoon.
Caramel: Pour the water into the saucepan and add the sugar. Cook over a
medium heat until a thick dark caramel develops - do not overheat.
Place the custard on to a plate with a poached meringue on top and coat in
the caramel.
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