Here is what you need
Ingredients
- Mango 1 pc
- Passion fruit 7 pcs
- Mint Leaves 10 pcs
- Egg 6 pcs
- Sugar 180 g
- Mascarpone 50 g
- Water 10 cl
- Victoria Pineapple 1 pc
- Red Dragon Fruit 1 pc
- Kiwi 2 pcs
- Gold or Yellow kiwi 1 pc
- Icing Sugar 100 g
- Liquid Cream 15 cl
- Vanilla Pods 1 pc
- Grated Ginger 3 g
- Peppercorns 2 pc
- Blender
- Whisk
- Ladle
- Medium Mixing bowls
- Knife
- Beater
- Electric Whisk
- Induction Hub
- Japanese mandolin
- Tablecloth
- White apron
- Dish towels
- Wooden Chopping board
Materials
- Blender
- Whisk
- Ladle
- Medium Mixing bowls
- Knife
- Beater
- Electric Whisk
- Induction Hub
- Japanese mandolin
- Tablecloth
- White apron
- Dish towels
- Wooden Chopping board
How to make !
-
Step
01
Fruits
Wash and peel all the fruits: 1 Victoria pineapple, 1 mango, 1 red dragon fruit, 7 passion fruits, 3 lychees, 2 kiwis, 1 gold or yellow kiwi. Put them in the fridge. Ensure fruits are not too ripe so they can be cut properly.
-
Step
02
French Meringue
In a mixer, mix 5 egg whites and 35g of sugar. When the whites are almost stiff, add 65g of sugar. Continue to whisk and add 100g of icing sugar. Whisk until firm and smooth. Pre-heat the oven to 100°. Put the meringue in a pastry bag and squeeze it onto baking paper so as to obtain a tube 1cm thick and 7cm long. Bake for at least 1h30. It is very important that all the ingredients are at the same temperature.
-
Step
03
Crystallized Mint
Wash and dry 10 mint leaves. Whisk 1 egg white so that it is frothy. Take a brush, apply the egg white to both sides of the mint leaves, and coat with sugar. Put the mint leaves in an oven pre-heated to 70° for 40 minutes. Turn them over and bake them again for 30 minutes.
-
Step
04
Passion Paste
Open 5 passion fruits. Collect the seeds and put them in a saucepan. Add 10g of sugar, 3g of grated ginger, and cook for 10 minutes. Mix and pass through a cheesecloth. If you don't have a cheesecloth, use a fine strainer. Place inside a pastry bag.
-
Step
05
Mascarpone Whipped Cream
In a medium mixing bowl, whip 150ml single cream with 50g mascarpone, 50g of sugar and 1 vanilla pod until a whipped cream is obtained. Place inside a separate pastry bag.
-
Step
06
Syrup
Bring 100ml of water to the boil, with 20g of sugar and 2 peppercorns, then filter.
-
Step
07
Finishing and presentation:
Take the fruits out of the fridge. Using a Japanese mandolin or a knife, cut thin slices of 0.5cm thick. Begin to dress the fruits on the plate, alternating the different fruits. Using the brush, lightly dab some syrup onto the fruit. Continue by arranging a small amount of mascarpone cream in dots of different sizes. Do the same with the passion paste. To finish, add a few crystallized mint leaves and the tubes of meringue.
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Materials
- Blender
- Whisk
- Ladle
- Medium Mixing bowls
- Knife
- Beater
- Electric Whisk
- Induction Hub
- Japanese mandolin
- Tablecloth
- White apron
- Dish towels
- Wooden Chopping board
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Ingredients
- Mango 1 pc
- Passion fruit 7 pcs
- Mint Leaves 10 pcs
- Egg 6 pcs
- Sugar 180 g
- Mascarpone 50 g
- Water 10 cl
- Victoria Pineapple 1 pc
- Red Dragon Fruit 1 pc
- Kiwi 2 pcs
- Gold or Yellow kiwi 1 pc
- Icing Sugar 100 g
- Liquid Cream 15 cl
- Vanilla Pods 1 pc
- Grated Ginger 3 g
- Peppercorns 2 pc
Inspirations
How to make !
-
Step 01 Fruits
Wash and peel all the fruits: 1 Victoria pineapple, 1 mango, 1 red dragon fruit, 7 passion fruits, 3 lychees, 2 kiwis, 1 gold or yellow kiwi. Put them in the fridge. Ensure fruits are not too ripe so they can be cut properly. -
Step 02 French Meringue
In a mixer, mix 5 egg whites and 35g of sugar. When the whites are almost stiff, add 65g of sugar. Continue to whisk and add 100g of icing sugar. Whisk until firm and smooth. Pre-heat the oven to 100°. Put the meringue in a pastry bag and squeeze it onto baking paper so as to obtain a tube 1cm thick and 7cm long. Bake for at least 1h30. It is very important that all the ingredients are at the same temperature. -
Step 03 Crystallized Mint
Wash and dry 10 mint leaves. Whisk 1 egg white so that it is frothy. Take a brush, apply the egg white to both sides of the mint leaves, and coat with sugar. Put the mint leaves in an oven pre-heated to 70° for 40 minutes. Turn them over and bake them again for 30 minutes.
-
Step 04 Passion Paste
Open 5 passion fruits. Collect the seeds and put them in a saucepan. Add 10g of sugar, 3g of grated ginger, and cook for 10 minutes. Mix and pass through a cheesecloth. If you don't have a cheesecloth, use a fine strainer. Place inside a pastry bag. -
Step 05 Mascarpone Whipped Cream
In a medium mixing bowl, whip 150ml single cream with 50g mascarpone, 50g of sugar and 1 vanilla pod until a whipped cream is obtained. Place inside a separate pastry bag. -
Step 06 Syrup
Bring 100ml of water to the boil, with 20g of sugar and 2 peppercorns, then filter.
-
Step 07 Finishing and presentation:
Take the fruits out of the fridge. Using a Japanese mandolin or a knife, cut thin slices of 0.5cm thick. Begin to dress the fruits on the plate, alternating the different fruits. Using the brush, lightly dab some syrup onto the fruit. Continue by arranging a small amount of mascarpone cream in dots of different sizes. Do the same with the passion paste. To finish, add a few crystallized mint leaves and the tubes of meringue.
