Coconut English Cream with Passion Fruit Meringue
Coconut English Cream
|400 gm||Ravifruit Coconut Puree||50490|
|100 gm||Liquid Whipping Cream|
|80 gm||Egg Yolks|
|20 gm||RedMan Fine Sugar||1416|
- Mix egg yolks with sugar, add cream and coconut puree, cook to 85°C. Let is cool down before use.
Mango Passion Fruit Meringue
|80 gm||Ravifruit Mango Puree||50473|
|20 gm||Ravifruit Passion Fruit Puree||50477|
|100 gm||RedMan Fine Sugar||1416|
|60 gm||Egg white|
- Cook in a pan the Ravifruit purees and sugar to 118°C. In a mixing bowl, pour the mix on the egg white and whip until the mix is cooled and you have a meringue texture.
- Cook in a pan the Ravifruit purees and sugar to 118°C. In a mixing bowl, pour the mix on the egg white and whip until the mix Pour the cold coconut English cream in the ramequin. Decorate with mango passion fruit meringue. Keep in refrigerator. For this dessert, it’s important and more enjoyable to eat it very cold.