Love and Spices:
Passion fruit meringue verrine
A rich, fruity dessert that’s almost too pretty to eat
Recipe by Monique Singer
Previously published on August 15, 2020
Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.
Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.
From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.
Passion fruit meringue verrine
This fruit, with its distinctive floral tropical taste and sweet-sour bite, is one of my favourites.
Passion fruit dessert with lemon and shredded coconut makes it much more interesting.
Goya passion fruit puree may be found at any local grocery store in the frozen section.
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 and 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, keep mixing, about 2 more minutes.
In a large bowl pour the curd into a fine metal 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.
- 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 to soft peaks.
Gradually add sugar then the vanilla and coconut extract and corn starch, keep beating until stiff and glossy.
In a small 4 oz Mason jar, put 1 tablespoon of shredded sweetened coconut and 1 tablespoon of roughly grounded pistachios.
Pour the curd over 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, moving evenly back and forth over the peak until lightly golden.
Best served within 3 hours or refrigerate.
Images: Anne Fillion
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