Poached Meringues
By: Anonymous
Published: Saturday, February 13, 2010 - 3:44am

Ingredients




400 mls Milk
1 Cut vanilla pod
3 Egg whites
125 grams Caster sugar
150 mls (milk used to poach meringues)
4 Passion fruits
5 Egg yolks
1 ounce Caster sugar, up to /2-2
60 mls Water
100 grams Caster sugar

Preparation

1 Split the vanilla pod in half lengthways and scrape out the insides. Chop the pod very finely and place seeds and pod into the milk. Place these ingredients into a shallow pan and bring to the boil. Then reduce the heat to a simmer. 2 Meringue: Beat the egg whites until light peaks form, then add the sugar, continue whisking until firm peaks are achieved. (Do not overbeat or they will collapse). 3 With a large spoon scoop out large mounds of egg white and poach them in the simmering milk for 2-3 minutes then turn them over. Remove them with a slotted spoon and leave to drain on a tray. 4 Custard: Whisk the egg yolks and sugar together and pour the warm poaching milk over the egg mixture, whisking continuously. 5 Add the passion fruit pulp and place back on to the heat, stirring continuously until the passion fruit custard begins to thicken and coats the back of a spoon. 6 Caramel: Pour the water into the saucepan and add the sugar. Cook over a medium heat until a thick dark caramel develops - do not overheat. 7 Place the custard on to a plate with a poached meringue on top and coat in the caramel.