Ingredients
Poached meringue
250gsugar
120gegg whites
Brown sugar tuile
120gbutter
90gsugar
75g brown sugar
120g glucose syrup
105gr all purpose flour
Lemongrass ice
100g lemongrass
150g sugar
720g water
Mango-passion fruit sorbet
723g water
80g dextrose powder
430g sugar
12.5g sorbet stabilizer
500g mango puree
750g passion fruit puree
Thai fruit salsa
10g pineapple
10g papaya
10g mango
10g lychee
10g young coconut
10g pomegranite
5 passion fruit seeds
Method
Poached meringue
Add some water to the sugar and heat until121C.Add to the egg whites and make an Italian meringue.Steam in the combi oven at 85C for 8min in a combo oven.
Brown sugar tuile
Cream the butter, sugar and brown sugar for 5 minutes till light and fluffy.Add the glucose syrup until combined and then add the all purpose flour and bake 15 grams at 165C till dark, golden brown.
Lemongrass ice
Boil the sugar, water and lemongrass.Puree, strain and chill.When fully chilled, freeze over night, then scrape with a fork when needed.
Mango-passionfruit sorbet
Boil the water and half the sugar to 40C, then combine the other half the sugar, dextrose powder and sorbet stabilizer and boil.Add the mango and passion puree and freeze in pack jet containers over night, or use ice cream machine according to directions.
Thai fruit salsa
Cut all the fruit in small square or any small shape and mix well.
To serve
After you have steamed the meringue, place the brown sugar tulle on top and place in the over at 165C till the tulle wraps around the meringue. Place on the side.On the bottom of the glass place some Thai fruit salsa, then lemongrass granite, then mango-passion sorbet and then finally the pocked meringue wrapped with the tulle.
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