Chocolate macadamia nut meringue with tropical fruit crea

8 servings

Ingredients

Quantity Ingredient
1 pint Whipped egg whites
1 pounds Macadamia nuts
1 quart Heavy cream
1 Mango -- medium diced
1 quart Heavy cream
4 ounces Guava cream OR--
Semisweet chocolate sauce
4 Heath bars -- crushed
(approx)
Chocolate gnache
Chocolate glaze
Milk chocolate
White chocolate
Mango sauce
8 ounces Granulated sugar
2 ounces Sugar
1 ounce Unflavored gelatin
2 Fresh Guavas -- diced with
1 ounce Unflavored gelatin
Green apple sauce
Blackberry sauce
Guava sauce
Raspberry sauce
Creme fraiche
Passion fruit slices
Raspberry sorbet
Strawberry slices

Directions

MERINGUE

MANGO CREAM

GUAVA CREAM

GARNISHES

Meringue: Finely chop nuts with granulated sugar in a food processor.

Fold together egg whites and nuts, using your hands or a wooden spoon, until combined. Lightly grease a sheet pan (chef used a 24" long sheet pan), and line with parchment paper. Spread meringue evenly over parchment paper. Bake at 325~ 25 - 30 minutes until golden brown. Remove from oven and paint with semisweet chocolate sauce. Refrigerate until set. Cut cake into 3 strips (with a 24" long sheet pan, each strip will be 8").

Mango Cream: Puree in blender, heavy cream, diced mango, sugar and unflavored gelatin. Spread mango cream evenly over one strip.

Sprinkle with toffee topping (crushed heath bars). Place 2nd strip on top.

Guava cream: Guavas are a seasonal fruit even in Florida. If you can't get fresh guavas you can purchase commercially prepared guava cream. Puree heavy cream, guavas and gelatin (or heavy cream and guava cream) in a blender. Spread evenly over 2nd strip. Sprinkle with toffee topping.

Spread a layer of chocolate gnache over top. Refrigerate until set.

Pour chocolate glaze over top and spread to cover. (the glaze will run over the sides). With a pastry bag, squeeze milk chocolate back and forth in length-wise lines across top. Repeat using white chocolate. Using a knife and pressing down lightly, draw through chocolates across the meringue, making "slices" at different intervals. Refrigerate until chocolate is set. After chocolate is set, trim edges so they look clean. (no chocolate dribbles) Presentation: Slice one piece of meringue by cutting it at an angle.

Starting with a very thin top point and a wider base. Turn meringue around and slice the next piece the same way. Turn meringue around again and slice the next piece the same way. Repeat until meringue is all sliced. (You should end up with 8 pieces, depending on how thick you make the slices. Slices should resemble a spire.) On a serving plate squeeze a circle of manga sauce about 1 inch in from the edge. (The chef used a dinner-sized serving plate.) Next to the mango sauce, going towards center of plate, squeeze a circle of green apple sauce. Continue making circles with blackberry sauce, guava sauce, and raspberry sauce. (You can use any fruit sauce you like, but try and make them different colors.) Pick up the plate and tap the bottom lightly to blend the edges of the sauces. Squeeze a little creme fraiche over sauces, starting at center and working outward to edge (pinwheel style). Pick up the plate and with a swirling motion create a pretty design with the sauces.

Stand a meringue slice, towards the edge of the plate, in the sauce.

At the base of the meringue slice garnish with a slice of passion fruit containing a dollop of raspberry sorbet, a strawberry slice and/or other fruit pieces of your choice.

My Note: This is a spectacular presentation due to the combinations of the different colored sauces and the different colored fruit pieces.

From Great Chefs Show 12/94 Typed for you by Marjorie Scofield 10/12/95

Recipe By : Pastry Chef Tom Worhach, Ocean Grand, Palm Beach, FL From: Marjorie Scofield Date: 10-13-95 (21:38) (160) Fido: Recipes

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