Coconut Meringue

with pink grapefruit mousse & prosecco jelly

Coconut Meringue

with pink grapefruit mousse & prosecco jelly
Coconut Meringue

Heat 60g of sugar and water to 118°C in a saucepan. Use pastry thermometer to check heat. Mix the remaining 10g of sugar with the coconut powder and add to the egg whites. Start to whisk.

Pour the hot sugar syrup into the egg white mixture in a slow stream and whisk until cold.

Fold in the sifted icing sugar. Pipe the meringue into the half sphere silicone moulds and shape with a spoon, or spread thinly on a greaseproof paper to make flat meringue slab. Dry overnight in the oven on your lowest setting (or about 70°C).

Once dry, remove from the moulds and clean the edges with a file. If using the slab, break them in manageable dessert-size pieces.

Prosecco Jelly

Soak gelatine in ice cold water. Warm the sugar syrup then strain gelatine.

Add gelatine to sugar syrup and mix to melt. Pour into the prosecco, not letting it foam too much. Leave to set in the fridge.

Pink Grapefruit Mousse

Soak the gelatine in ice cold water. Warm the milk and add the gelatine, letting it melt. Add the grapefruit juice to the milk, strain and refrigerate. When ready to make the dessert, add the cream and pour in a gas syphon.

Lime & Olive Oil Curd

Cook lime juice, egg white and sugar in a bain-marie until it reaches 83°C. Add olive oil and mix with hand blender. Once blended, run through sieve.

To Serve

Combine raspberry puree and extra virgin olive oil in bowl. Set aside.

Spoon 3 teaspoons of prosecco jelly around the centre of each plate. Place a small amount of lime, olive oil and ginger curd in the centre of each plate to hold the meringue. Drizzle a spoon of raspberry mixture in the centre of each plate.

Fill both halves of meringue with the grapefruit mousse. Place one half of the meringue on top of the curd. Drop in a spoonful of guava sorbet in the bottom half of the meringue (already on the plate). Top with the other meringue half to form a ball and dust with coconut powder.

Finish by piping a few dots of lime curd on the plate. Enjoy!

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