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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
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.