Vanilla cream on passion fruit with meringue

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate the eggs, cover and chill the yolks. Beat the egg whites until stiff, then pour in 100 g sugar. Continue beating until a smooth, firm, shiny mixture is formed. Sift the starch on top, add vinegar and fold in. Line a baking tray with baking paper. Place the beaten egg whites in 4 portions on the baking tray. Press a small hollow into each portion with a teaspoon.

2. 2

   Bake in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 45 minutes, then reduce the temperature if necessary and cover meringue shells with aluminium foil. Switch off the oven. Let meringue dry overnight. Soak gelatine in cold water. Scrape vanilla pulp from the pod. Put milk, salt, vanilla pulp and pod in a pot and bring to the boil. Remove from heat and remove vanilla pod. Let milk cool down for about 5 minutes. Mix egg yolks and 25 g sugar. Stir in hot milk bit by bit. Pour egg milk back into the pot. Heat with a wooden spoon while stirring until the cream thickens (do not let it boil, otherwise the egg yolk will curdle!) The cream has the right consistency when it is left on the spoon (peel off to form a rose). Pour the cream into a bowl.

3. 3

   Let milk cool down for about 5 minutes. Mix egg yolks and 25 g sugar. Stir in hot milk bit by bit. Pour egg milk back into the pot. Heat with a wooden spoon while stirring until the cream thickens (do not let it boil, otherwise the egg yolk will curdle!) The cream has the right consistency when it is left on the spoon (peel off to form a rose). Pour the cream into a bowl. Squeeze the gelatine, dissolve in the hot cream. Chill the cream, stirring occasionally. When the cream begins to gel, whip the cream until stiff, fold in carefully. Halve the passion fruit, spoon the pulp into a bowl, stir well with a fork. Remove the meringue from the baking paper and place on plates. Pour the cream into a piping bag with perforated spout and squirt into the meringue bowls. Sprinkle with passion fruit sauce and serve immediately

4. 4

   Squeeze the gelatine, dissolve in the hot cream. Chill the cream, stirring occasionally. When the cream begins to gel, whip the cream until stiff, fold in carefully. Halve the passion fruit, spoon the pulp into a bowl, stir well with a fork. Remove the meringue from the baking paper and place on plates. Pour the cream into a piping bag with perforated spout and squirt into the meringue bowls. Sprinkle with passion fruit sauce and serve immediately

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
290 kcal

CARBS
37 g

FATS
13 g

PROTEINS
7 g