Coconut Meringue Nests with Passionfruit
Prep. Time:
2 hours
Baking Time:
2 hours
Serves:
Serves 8
Ingredients
Meringues:
4 egg whites
240 g (1.25 cups) caster sugar
1 tbsp vanilla powder
170 g (1 cup) couverture chocolate chips
Coconut and Passionfruit Bavarois:
vegetable oil, for cooking
60 g coconut flakes
30 g coffee beans
300 ml coconut milk
1 tbsp agar agar
100 g mascarpone
100 g heavy cream
3 passionfruit
Pantry Essentials inspired by this recipe
Instructions
Whisk the egg whites, caster sugar and vanilla powder in a bowl over a pan of water over a heat that keeps the water fairly hot but not boiling. Do not let the metal bowl touch the water. Whisk until the egg whites are hot to the touch, then remove from the heat and whisk until completely cold. Pipe the meringue into the inside of silicon semi-spherical molds. Transfer the meringue into a piping bag fitted with a plain nozzle (diameter 5mm). Pipe the meringue to form a shell on the inside of a semi-spherical silicone mould. The meringue should be rather thick so it doesn't break when releasing it from the mould. Leave the meringue to dry at room temperature for 30 minutes, then bake at 80°C/175ºF for about 2 hours. When cooked, leave to cool in the oven with it turned off. This is important - cooling too quickly will crack the meringue.
Make the bavarois. Heat up oil, then add the coconut flakes. Cook until the coconut turns golden; it burns very quickly, so keep the heat low. Add the coffee beans and cook for 2–3 minutes, then add the coconut milk.
Remove from the heat and leave to infuse for 2 hours. Then lightly blitz the mix with a hand blender to just lightly break everything up and then pass through a chinois. Let cool. Once cool, add the agar agar and bring up to 56°C/130ºF, then allow to cool to 40°C/100ºF. Then whisk the mixture and then add the mascarpone. Blend with a hand blender and pass through a chinois. Leave in the fridge to set, about 2 hours. Once set, blend until smooth. Whip the double cream to soft peaks, then fold into the bavarois mix. Fold in the juice and seeds of the passionfruit. Pipe the bavarois into the meringue moulds and then leave to set.
Serve chilled.
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