Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 30 mins + cool­ing + freez­ing Serves 8 1 cup sugar

Zest of 1 lime, finely grated

½ cup lime juice or a mix of lime and le­mon juice ½ cup passionfruit pulp

4 egg whites

1½ cups co­conut cream

1 cup thread co­conut, lightly toasted then cooled

Com­bine sugar, lime zest, juice and passionfruit pulp in a small pot and stir over a low heat until the sugar has dis­solved. Bring to a boil, sim­mer for 2 min­utes then re­move from heat. While the syrup is heat­ing, beat egg whites in the clean bowl of an elec­tric mixer until stiff peaks form when the beater is lifted from the mix­ture. On low speed, grad­u­ally add the boil­ing hot sugar syrup, then turn speed to high and beat until cool and very thick (about 10 min­utes). Cool thor­oughly. When meringue mix­ture is cool, mix a big dol­lop through the co­conut cream until evenly com­bined, then gen­tly fold in the rest of the meringue and the thread co­conut. Don’t over-mix or the meringue will col­lapse. Trans­fer to a 2-litre con­tainer, cover and freeze for at least 6 hours or up to 3 weeks until needed.


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