Tropical Fruit Meringuette2018-05-10
140 gms. eggwhites
150 gms. sugar
2 gms. vanilla
225 gms. pastry cream
assorted fruits for topping, cut into cubes
150 gms. California Raisins
170 gms. palm panocha
2 ml. Calamansi juice
300 gms. sticky rice, cut into cubes
For the pastry cream:
250 ml. heavy cream
104 gms. sugar
2.5 gms. vanilla extract
72 gms. salt (pinch)
37 gms eggyolks
30 gms. cornstarch
30 gms. butter
Preheat oven to 200ºF. Line baking sheet with parchment paper; set aside. In the heat-proof bowl of an electric mixer, set over a pan of simmering water, combine eggwhites, sugar and salt. Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch (about 2 minutes) .
Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Beat in vanilla. Using a large spoon, mold six fluffy mounds of each meringue, about 3-½" in diameter onto the prepared baking sheet. Using the back of the spoon, form a well in the center of mound, being careful not to make the meringue too thin in the center.
Bake for 1-½ hours. Transfer sheet to a wire rack and let the meringues cool completely before carefully removing the parchment paper. Keep in airtight container.
When ready to serve, combine the pastry cream, finely-chopped panocha and assorted fruits and calamansi juice. Divide mixture among meringues. Top with chopped sticky rice and California Raisins.
To prepare the pastry cream: In a medium saucepan, combine the milk, 52 grams sugar, vanilla and salt. Cook over medium heat until the mixture comes to a simmer. In a medium bowl, whick together the eggyolks, cornstarch and the remaining 52 grams sugar. Whisk constantly; slowly pour about ½ cup of the hot milk mixture into the eggyolk mixture.
Pour mixture back into the saucepan and cook over medium heat whisking constantly until it thickens. Remove from the heat and add to the butter.
Transfer to a bowl. Set over an ice bath to cool. Cover with plastic wrap, pressing directly on the surface of the cream. Chill.
Before using, pass through a strainer or beat on low speed until smooth. Serves 10.