Trop­i­cal Am­brosia

Food & Wine - - DECEMBER RECIPES -

PHOTO P. 133 AC­TIVE 45 MIN; TO­TAL 13 HR 30 MIN SERVES 8

Pink pep­per­corns add a fruity, pep­pery bite to the meringue. Lightly crush the pep­per­corns to re­lease their fra­grant oils.

CO­CONUT TAPI­OCA 4 cups wa­ter 1/2 cup un­cooked large pearl tapi­oca 1 cup co­conut wa­ter 1 cup gran­u­lated sugar 1/4 cup well-shaken and stirred unsweet­ened canned co­conut milk 1/2 tsp. co­conut ex­tract 1/2 tsp. kosher salt

MERINGUE

2 large egg whites, at room tem­per­a­ture 1/4 tsp. cream of tar­tar 1 1/8 tsp. kosher salt /2 cup su­perfine sugar 2 tsp. pink pep­per­corns, crushed

AD­DI­TIONAL IN­GRE­DI­ENTS

4 cups mango sor­bet 3/4 cup finely diced mango 3/4 cup finely diced pineap­ple 1/2 cup pas­sion fruit pulp (from 8 pas­sion fruit) 2 Tbsp. fresh lemon balm leaves or mint leaves, for gar­nish

1. Make the co­conut tapi­oca:

Stir to­gether 4 cups wa­ter and tapi­oca in a bowl. Cover and chill 8 hours or overnight.

2.

Drain soaked tapi­oca, and trans­fer to a medium saucepan. Add co­conut wa­ter, and cook over low, stir­ring of­ten, un­til heated through, about 5 min­utes. Add gran­u­lated sugar, co­conut milk, co­conut ex­tract, and salt, and cook, stir­ring of­ten, un­til mix­ture has thick­ened and tapi­oca pearls are ten­der, about 25 min­utes. Trans­fer to a medium bowl, and cool com­pletely, about 2 hours.

3. Make the meringue:

While the co­conut tapi­oca cools, pre­heat oven to 200°F. Place egg whites in bowl of a heavy-duty stand mixer fit­ted with the whisk at­tach­ment, and beat on medium speed un­til frothy, about 1 minute. Add cream of tar­tar and salt, and beat un­til soft peaks form, 1 to 2 min­utes. With mixer run­ning, grad­u­ally add su­perfine sugar, 1 ta­ble­spoon at a time, beat­ing un­til com­pletely in­cor­po­rated. In­crease speed to high, and beat un­til stiff, glossy peaks form, 2 to 3 min­utes.

4.

Us­ing an off­set spat­ula, spread meringue in a 1/4-inch-thick rec­tan­gle on a parch­ment pa­per–lined bak­ing sheet. Sprin­kle with crushed pink pep­per­corns. Bake in pre­heated oven un­til firm and dry to the touch, 2 to 4 hours. Turn oven off, and leave meringue in­side oven un­til com­pletely dry, about 2 hours. Re­move from oven, and let cool com­pletely, about 30 min­utes. Break meringue into small pieces.

5.

To serve, place 1/4 cup sor­bet in each of 8 (8-ounce) serv­ing glasses. Top each with 1/4 cup co­conut tapi­oca, 11/2 ta­ble­spoons diced mango, 11/2 ta­ble­spoons diced pineap­ple, and 1 ta­ble­spoon pas­sion fruit pulp. Top each with 1/4 cup sor­bet, and gar­nish with meringue shards and lemon balm. Serve im­me­di­ately.

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