Peach-Lime and mint salsa with chocolate meringue

Name: Peach-Lime and mint salsa with chocolate meringue
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g Dark chocolate coating; 4 (à 5 g) Meringue bowls; 1 can(s) (425 ml) Peaches; 1/2 bunch Mint; 2 Limes; 20 ml tequila silva; 1 TABLESPOON demerara sugar; 7-10 Tbsp Freezer bag; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g Dark chocolate coating
4 (à 5 g) Meringue bowls
1 can(s) (425 ml) Peaches
1/2 bunch Mint
2 Limes
20 ml tequila silva
1 TABLESPOON demerara sugar
7-10 Tbsp Freezer bag
baking paper

Directions

1
Roughly chop the chocolate coating and melt it on a hot water bath, fill it into a freezer bag and cut off a small corner. Spray strips onto the meringue bowls and let them dry for about 30 minutes.
2
Spray ornaments on baking paper with the remaining couverture and let them dry as well. Meanwhile drain the peaches and dice them finely. Wash the mint, dab dry and pluck leaves from the stalks, except for a few for decoration.
3
Cut the mint into fine strips. Wash the limes, grate them dry, peel them very thinly and cut the peel into fine strips. Mix peach, lime peel and mint. Squeeze 1 lime and add the juice to the salsa.
4
Add tequila and brown sugar and mix everything together. Pour the salsa into the meringue bowls. Decorate with remaining mint and chocolate ornaments.