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PrintFRESH FRUIT AND CREME ANGLAISE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Caramel: Dissolve sugar with water in a heavy pan and boil to a golden brown.
- Créme Anglaise: Microwave the passion fruit for half a minute on FULL power, then strain to remove seeds.
- Whisk yolks and sugar together until pale and creamy. Heat the cream until almost boiling.
- Stir cream into yolk mixture then return to pan. Stir over low heat until mixture coats the back of the spoon and stir in passion fruit.
- Floating Islands: Whisk egg whites to soft peaks. Gradually whisk in caster sugar until mixture is stiff and shiny. Half-fill a deep-frying pan with water and simmer to low flame.
- Spoon the small rounds of meringue into water in batches and simmer over low flame for about 2-3 minutes or until they have doubled in size and firm, turning over once.
- Lift out meringues with a slotted spoon and drain on kitchen paper. Repeat with remaining mixture.
- Add a layer of chopped banana, mango, sliced apricots.
- Serve créme anglaise with meringues on top. Drizzle with hot caramel and sprinkle with almonds.
INGREDIENTS
The Caramel
- 100 grams castor sugar
- 2 tablespoon water
The Créme Anglaise
- 3 passion fruits, halved and scooped
- 4 large egg yolks
- 50 grams castor sugar
- 250 ml single cream
- Chopped banana, mango, sliced apricots
The Floating Islands
- 100 grams granulated sugar
- 2 large egg whites
- 50 grams toasted flaked almonds
11 comments for “Fresh Fruit and Creme Anglaise”
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