Passion fruit meringue
A meringue that can be used warm or cold. The meringue can also be toasted with a kitchen blowtorch.
Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.
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Ingredients
|
200 |
ml |
sugar syrup (1 litre water + 1.5 kg sugar) |
|
7 |
|
passion fruits |
|
¾ |
|
red chilli pepper |
|
60 |
g |
sugar |
|
200 |
ml |
egg whites |
|
2 |
g |
albumin powder (egg white powder) |
Preparation method
- Place all the ingredients in a blender, blend until smooth, and pass through a sieve.
- Transfer to a siphon and aerate with two cartridges.
- Use a kitchen blowtorch to toast the meringue before serving.
Serving suggestions
- As a gratiné for fruit.
- On top of a cocktail.
- As part of a dessert with components of coconut, ginger, kiwi, lime, mango, nuts, pineapple, banana, grapes, and dark and white chocolate.