I want to showcase just one of the recipes from Sven Erik Renaa’s book Naked Ingredients. As I said in my review his philosophy is to use basic, raw ingredients prepared in an elegant way and this dessert proved just that.
I have adapted the recipe a little based on what I had available at the supermarket but it worked just a treat. This dessert is simple but has the wow factor when presented and packs a punch of taste and will impress your dinner guests.
You will need:
1 bananas, thinly sliced lengthways
8 Physalis, sliced
100 ml water
50 g sugar
1/4 lime, juice & zest
2 passion fruits, pulp only
50 g pistachios
50 g egg whites
100 g sugar
35 ml water
1) In a little saucepan over a medium heat, blanch your sliced physalis for around a minute to soften them up.
(2) Now you can add 100 ml water, 50 g of sugar, your lime juice and pulp to the physalis and simmer until you have a glossy, thick syrup.
(3) Remove your mixture from the year and add your passion fruit pulp.
(4) Set aside to allow to cool.
(5) Let’s move on to your meringues. In a heavy-bottomed saucepan, add your sugar. Pour in just enough water to give it the consistency of wet sand and add your lime zest. Boil your mixture together until 120°C. I used my candy thermometer to make sure I got the right temperature.
(6) While the sugar syrup heats, whisk the egg whites until stiff peaks form when the whisk is removed. You want the egg whites to reach soft peaks by the time the syrup has come to temperature. When your sugar reaches 120°C, carefully remove it from the your oven top and gradually stream the hot sugar syrup into your egg whites as they continue to whip on medium/high speed.
(7) Once you’ve added all of the syrup, continue mixing until the meringue reaches the desired peak.
(8) Pipe your meringue onto a silicon mat on a baking tray and place into the oven at 100°C for around an hour.
(9) You are now ready to assemble. Lay out your sliced banana’s on the plate and pour your physalis/passion fruit syrup onto the banana’s. Dot your meringues around the plate and garnish with some crushed pistachios.