Gastronomixs

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.

Passion fruit meringue

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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.

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