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Meringue Nests With Passion Fruit Ice Cream And Summer Frui

Meringue Nests With Passion Fruit Ice Cream And Summer Frui comes together with Granulated Sugar, Confectioner S Sugar, Egg Whites Passion Fruit Ice Cream, Ripe Passion Fruits, and Egg Yolks. About 1 hr 30 min from start to finish for 6. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1/2 cup
• 4
• 8
• 6
• 3/4 cup
• 1 pinch
• 1 cup
• 2 cup
• 2
• 2 tbsp
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 3
• 2
• 1 cup
• 3

Method (preview)

1. 1

   Or cantaloupe cut into slices)

2. 2

   Position a rack in the center of the oven and preheat to 180 degrees F. Butter an 11-by-17-inch baking sheet.

3. 3

   Lightly dust the bottom with flour and tap out the excess.

4. 4

   In a medium bowl whisk together the granulated and confectioner s sugars. Set aside.

5. 5

   In a clean, dry, grease-free 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, whip the egg whites at medium-high speed just until soft peaks form.

6. 6

   While continuing to beat, gradually add half the combined sugars and beat until stiff and shiny.

7. 7

   Remove the bowl from the mixer stand and fold in the remaining sugars by hand with a rubber spatula.

8. 8

   Fill a pastry bag, fitted with a large star tip (such as Ateco #9) with the meringue mixture.

9. 9

   Add a single second ring of meringue on top of the meringue circle.

10. 10

    Bake for 2 hours, until the nests are completely dry.

11. 11

    The meringues should stay white, or just become slightly beige.

12. 12

    Remove to a rack to cool.

13. 13

    Make the passion fruit ice cream

14. 14

    Using a serrated knife, cut the passion fruits in half.

15. 15

    Scrape the seeded orange pulp of the fruits into the bowl of a food processor fitted with the metal chopping blade.

16. 16

    Process the fruit for 15 to 20 seconds.

17. 17

    Set aside.

18. 18

    In a medium bowl, whisk the egg yolks, 1/4 cup of the sugar and the salt until blended.

19. 19

    In a medium saucepan, cook the half-and-half, cream and remaining 1/2 cup of sugar over medium-high heat, stirring occasionally, until it comes to a gentle boil.

20. 20

    Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended.

21. 21

    Return this mixture to the saucepan.

22. 22

    Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly.

23. 23

    Do not allow the custard to boil.

24. 24

    Remove the pan from the heat and immediately strain through a fine sieve into a stainless steel bowl.

25. 25

    Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, until cool.

26. 26

    Stir in the reserved passion fruit pur�e.

27. 27

    Cover the surface of the custard with plastic wrap and refrigerate for at least 3 hours, until very cold.

28. 28

    Scrape the chilled custard into the container of an ice cream maker and freeze according to the manufacturer's directions.

29. 29

    Strain the pur�e into a bowl through a fine mesh strainer to remove the fibers.

30. 30

    Cover and refrigerate until serving.

31. 31

    Assemble and serve

32. 32

    Stir the mango sauce and thin with water to desired consistency.

33. 33

    Place the meringue nests on the center of 6 dessert plates.

34. 34

    Spoon some of the mango sauce on the plates and arrange the sliced fruits along the edge of the sauce around the meringue nests.

35. 35

    Top with a scoop of the passion fruit ice cream.

36. 36

    Garnish with a mint leaf.

37. 37

    PREPARATION: 1 1/2 hours plus freezing and baking times.