Yield: 1 servings
|1||Cut vanilla pod|
|125 grams||Caster sugar|
|150 millilitres||(milk used to poach meringues)|
|1 ounce||Caster sugar; up to /2-2|
|100 grams||Caster sugar|
Split the vanilla pod in half lengthways and scrape out the insides. Chop the pod very finely and place seeds and pod into the milk. Place these ingredients into a shallow pan and bring to the boil. Then reduce the heat to a simmer.
Meringue: Beat the egg whites until light peaks form, then add the sugar, continue whisking until firm peaks are achieved. (Do not overbeat or they will collapse).
With a large spoon scoop out large mounds of egg white and poach them in the simmering milk for 2-3 minutes then turn them over. Remove them with a slotted spoon and leave to drain on a tray.
Custard: Whisk the egg yolks and sugar together and pour the warm poaching milk over the egg mixture, whisking continuously.
Add the passion fruit pulp and place back on to the heat, stirring continuously until the passion fruit custard begins to thicken and coats the back of a spoon.
Caramel: Pour the water into the saucepan and add the sugar. Cook over a medium heat until a thick dark caramel develops - do not overheat.
Place the custard on to a plate with a poached meringue on top and coat in the caramel.
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Carlton Food Network
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