Love and Spices:
Passion fruit meringue verrine
A rich, fruity dessert that’s almost too exquisite and pretty to eat
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.
From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
Enjoy!
Passion fruit meringue verrine
Passion fruit, with its distinctive tropical floral taste and sweet-tart flavour, is one of my favourite fruits. This dessert, with lemon and shredded coconut, makes it a whole lot more interesting.
Preparation time: 45 min | Baking time: 10 min | Yields: 6 servings
PASSION FRUIT CURD
- 6 eggs yolks
- 1 cup / 175 g / 225 ml unsweetened frozen passion fruit purée
- 3/4 cup / 150 g sugar
- 1/4 cup / 60 ml fresh lemon juice
- 6 tbsp / 85 g 3/4 stick butter or margarine, cut into large cubes
- 1 tbsp cornstarch
- 1/4 tsp salt
In a bowl, using an electric mixer, beat together the egg yolks, salt, sugar and cornstarch until smooth, slightly creamy and pale yellow in colour.
In a medium saucepan, heat the passion fruit and lemon juice on medium-low heat until it comes to a boil.
Remove from heat and pour 1/4 cup at a time into egg mixture, whisking constantly until well combined.
Transfer back into the saucepan and cook over medium heat stirring constantly until mixture thickens, 6 to 8 minutes, reduce heat to low.
Add the butter and continue mixing for about two more minutes.
In a large bowl, pour the curd into a fine-mesh strainer.
Discard any remaining egg bits.
Cover with a plastic wrap, pressing over the surface of the curd.
Refrigerate for 8 hours or overnight.
MERINGUE
- 6 large egg whites, at room temperature
- 1/2 cup / 80 g icing sugar
- 1 tsp white vanilla extract
- 1 tsp cornstarch
- 1 tsp coconut extract
- Pinch kosher salt
In a mixing bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add sugar, then the vanilla and coconut extracts, and cornstarch, and keep beating until stiff and glossy.
In a small 4-oz Mason jar, add one tablespoon of shredded sweetened coconut and one tablespoon of roughly ground pistachios.
Pour the curd over the top.
With a flexible spatula, mound the meringue on the fruit curd.
Toast the meringue using a small crème brûlée culinary hand torch, holding the flame 1 to 2 inches away from the meringue. Move evenly back and forth over the peak until lightly golden.
Best served within 3 hours or refrigerated.
Images: Anne Fillion
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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn
