Prepare the meringue by beating the egg whites with the sugar. Then gently fold the icing sugar into the egg whites.
Preheat the oven to 100°, th 3. On a baking sheet covered with parchment paper, draw 8 circles where you will put a ball of egg whites.
Also on another parchment plate, arrange 8 stainless steel circles with a diameter of 8 cm. Fill them with the rest of the egg whites, crush with a spatula, then sprinkle with grated coconut. Bake for 2 hours.
Prepare the mango marmalade by mixing the mangoes cut into pieces, the coriander, the sugar and the white balsamic vinegar in a saucepan.
Stew then reduce a little, and set aside in the fridge.
Prepare the fruit mixture. Shell the passion fruit and the pomegranate, cut the other fruits into brunoise (small cubes).
Carefully unmold the meringues from the stainless steel circles.
Pipe a circle of meringue in the center of your plates. Cover it with mango marmalade.
On top place a spoonful of mango sorbet and a spoonful of coconut sorbet.
Top with a ball of meringue.
Decorate the sorbets with the coconut and pineapple crisps & spread the exotic fruit brunoise around.
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