John Myers
White Cream on Meringue with Passion Fruit
The perfect white cream on meringue with passion fruit recipe with a picture and simple step-by-step instructions.
- 2 piece Eggs size M
- 125 g Sugar
- 1,5 tsp Food starch
- 1 tbsp Food starch
- 0,25 l Whole milk
- 2 tbsp Whole milk
- 0,5 tsp White wine vinegar
- 1 piece Vanilla pod
- Salt
- 5 piece Fresh passion fruit
- 3 piece Mangoes
- 75 g Whipped cream
- The day before, line a tray with baking paper for the meringues. Preheat the oven (electric stove: 125 ° C / convection: 100 ° C / gas: not suitable). Separate eggs. Cover and chill the egg yolks. Beat the egg whites until stiff, sprinkling in 100 g of sugar. Fold in 5 teaspoons of starch and vinegar. Place 5 large tuffs on the tray with a tablespoon, making a small depression in each. Bake in the oven for about 45 minutes. To prevent the meringues from browning, if necessary reduce the temperature at the end of the baking time and cover the meringues with aluminum foil. Finally leave to dry overnight in the switched off oven.
- The next day, cut the vanilla pod lengthways and scrape out the pulp. Bring 1/4 l milk, 2 tbsp sugar, 1 pinch of salt, vanilla pulp and pod to the boil. Take the pot off the stove and let it steep for about 15 minutes. Remove the vanilla pod and bring the vanilla milk back to the boil. Stir 1 tablespoon of starch and 2 tablespoons of milk until smooth, stir into the milk and simmer for 1–2 minutes. Mix 2 egg yolks with 2 tablespoons of cream, then stir into the rest of the cream (do not boil anymore!). Let cool down.
- For the fruit sauce, peel and puree 2 mangoes and strain them through a sieve. Put the mirror on a plate and place the meringues on top. Peel 1 mango and cut out balls with a ball cutter, serve next to the meringues. Halve the passion fruit, scoop out the pulp and stir. Whip the cream until stiff and fold into the cream. Fill into a piping bag with a large perforated nozzle and spray onto the meringues. Drizzle with passion fruit sauce and serve immediately.
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