Meringue with fresh fruits and musk melon sauce


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meringue

Preparation Time : 40 minutes

Cooking Time : 1 hour + cooling time 2 hours

Serving : 10 members

Description

Meringue with fresh fruits and musk melon sauce . The initial days of watching master chef Australia where I got to here about pavlova . Having no sense of google or access to Internet , used to wonder what pavlova was ??? All I could see and guess was a mass of white, airy , light , crisp crusted sweet thing eaten and devoured by the judges in master chef Australia . I came across a recipe in one foodie magazine where there was a recipe for meringue and it was mentioned that pavlova’s are meringue based desserts and a national dish to Australia and New Zealand where they serve it for their festive and holidays seasons mostly during summer with fruits . Now the next question in mind what’s meringue ??? Well to just put of the craving and greed in me to know what pavlova or meringue tastes like , I had to give this dessert a try . Started , didn’t have many ingredients that the original recipe demanded but made changes with availability of my pantry and went ahead . Served to all at home and waited for comments . No comments at all for the first 2 minutes .. All busy digging into the dessert . I had my first spoon full and I was like hey this tastes like the macaroons we get in Tuticorin . The great Pavlova and meringue that haunted my mind for so very long was just the usual Tuticorin macaroons that i have in my store room always to entertain sudden guests . The most exotic thing was finally some thing that I have at home always , laughed to myself silently thinking how dum I am :-)) .

Ingredients for meringue

Ingredients
Quantity
Egg whites 6
Salta pinch
Sugar150 grams
Icing sugar150 grams
Corn flour
1 teaspoon
Vinegar1 teaspoon
Vanilla essence1 1/2 teaspoon

Fruits : peel , stone and chop to serve as you wish.

Ingredients
Quantity
Kiwi 2
Apple1
Mangoes 1
Musk melon 1/4

Can use any other fruit of the season instead.

Ingredients for Melon sauce

Ingredients
Quantity
Musk melon1/4 peeled , stoned and chopped
Thick cream300 ml
Icing sugar20 grams or to taste

Method for Meringue

  1. Preheat oven to 140 degree Celsius . Line a large baking tray with non – stick baking paper ( can use foil paper instead ) . Whip the egg whites , salt and sugar together with the help of an electric egg beater until stiff peaks are formed .
  2. Sift in the icing sugar and cornflour , continue to whisk for 3 to 4 minutes . The mixture must be stiff and has to have a shine to it . Finally add vinegar and vanilla essence .
  3. Spoon the meringue mixture on the lined baking tray , making a big , deep , shallow dent in the middle with higher than the centre walls all around to hold the fruits inside . Bake for one hour until set .
  4. Be careful with the colour as it has to remain white . Switch of oven , open the oven door and leave the cooked meringue to cool for one hour . Remove and cool completely .

Method for musk melon sauce

  1. Whip the cream to stiff . Blend musk melon and icing sugar to a smooth and runny . ( do not add water ) mix the whipped cream along with the musk melon juice .
  2. Set aside in the refrigerator .

To assemble 

  1. Assemble just before serving . Pile the cut fruits mixture into the shallow dent of the meringue in the centre .
  2. Drizzle the musk melon sauce and serve immediately .

Notes

  1. Make sure the meringue is white in colour and does not crack . ( mine cracked and got a light brown colour as well .. Bad day I guess )
  2. You can make the meringue a day before ( that’s what I did ) . Store in air tight container with the base sprinkled with corn flour , place the meringue and top with tissue paper . Then close with the air tight container lid and store .
  3. Chopped fruits can be dipped into sugar syrup to avoid discolouring of the fruits .
  4. Assemble the meringue together just before serving .