ITALIAN MERINGUE • egg whites 100 g • sugar 50 g • water 50 g • sugar 150 g Whip egg whites with sugar. In a separate pot, cook sugar with water until it reaches 121°C. Pour caramelized sugar on egg whites and keep whipping until the mixture is lukewarm. PASSION FRUIT CREAM • passion fruit 150 g • meringue 90 g • gelatine 6 g • whipped 35% fat content cream 150 g Heat passion fruit pulp until it reaches 40°C then add gelatine that has been rehydrated in very cold water. Add the meringue, then lastly the whipped cream. PASSION FRUIT CARAMEL • sugar 100 g • passion fruit 50 g Caramelize sugar a little at a time then add passion fruit puree and cook until the desired consistency has been reached. PLATING PROCEDURE Create a base by decorating the plate with the passion fruit cream. Place a nest made of kataifi dough that was previously heated in a 180°C oven for 10 minutes in the centre. Place egg on the nest. Finish by adding caramel. 48 RECIPES
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