*  Exported from  MasterCook II  *
 
        Meringue Nests With Passion Fruit Ice Cream And Summer Frui
 
 Recipe By     : webmaster@godiva.com
 Serving Size  : 6    Preparation Time :1:30
 Categories    : Godiva                           Company
                 Desserts                         Fruits
                 Ice Cream / Sherbert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Meringue Shells-----
      1/2  Cup           Granulated Sugar
      1/2  Cup           Confectioner’s Sugar
    4      Large         Egg Whites
                         -----Passion Fruit Ice Cream-----
    8      Ripe          Passion Fruits
    6      Large         Egg Yolks
      3/4  Cup           Granulated Sugar -- divided
    1      Pinch         Salt
    1      Cup           Half And Half
    2      Cups          Heavy Cream
                         -----Mango Sauce-----
    2      Large         Ripe Mangoes -- peel/pit/cut up
    2      Tablespoons   Granulated Sugar
      1/4  Cup           Confectioner’s Sugar
    1      Tablespoon    Freshly Squeezed Lemon Juice
    1      Tablespoon    Light Rum -- (optional)
                         -----Sliced Fruits-----
    3      Peeled        Kiwis -- sliced into rounds
    2      Large         Ripe Mangoes -- peeled and sliced
    1      Cup           White Seedless Grapes
    3                    Guavas -- peeled * see note
                         -----Garnish-----
                         Mint Leaves
 
 MERINGUE NESTS WITH PASSION FRUIT ICE CREAM AND SUMMER FRUITS
 
 * and sliced into rounds (or substitute 1 honeydew melon
 or cantaloupe cut into slices)
 
 Make the meringue “nests”:
 
  1. Position a rack in the center of the oven and preheat to 180
  degrees F. Butter an 11-by-17-inch baking sheet. Lightly dust the
  bottom with flour and tap out the excess. Using a 4-inch diameter
  cookie cutter, mark 6 evenly spaced circles by gently pressing it
  into the floured surface of the sheet.
 
  2. In a medium bowl whisk together the granulated and confectioner s
  sugars. Set aside.
 
  3. In a clean, dry, grease-free 4 1/2-quart bowl of a heavy-duty
  electric mixer fitted with the wire whip attachment, whip the egg
  whites at medium-high speed just until soft peaks form. While
  continuing to beat, gradually add half the combined sugars and
  beat until stiff and shiny. Remove the bowl from the mixer stand
  and fold in the remaining sugars by hand with a rubber spatula.
 
  4. Fill a pastry bag, fitted with a large star tip (such as Ateco #9)
  with the meringue mixture. On the prepared baking sheet, pipe
  out 6 “nests” by beginning at the center of the marked circle and
  piping a tight spiral until the circle is completely covered. Add
  a single second ring of meringue on top of the meringue circle.
 
  5. Bake for 2 hours, until the nests are completely dry. The
  meringues should stay white, or just become slightly beige. Remove
  to a rack to cool. The meringues can be stored in an airtight
  container for up to 5 days.
 
 Make the passion fruit ice cream:
 
  1. Using a serrated knife, cut the passion fruits in half. Scrape the
  seeded orange pulp of the fruits into the bowl of a food processor
  fitted with the metal chopping blade. Process the fruit for 15 to
  20 seconds. Pass the passion fruit pur‚e through a fine sieve into
  a small bowl. Set aside.
 
  2. In a medium bowl, whisk the egg yolks, 1/4 cup of the sugar and
  the salt until blended.
 
  3. In a medium saucepan, cook the half-and-half, cream and remaining
  1/2 cup of sugar over medium-high heat, stirring occasionally,
  until it comes to a gentle boil. Gradually whisk about 1 cup of
  the hot cream mixture into the beaten egg yolks until blended.
  Return this mixture to the saucepan. Continue cooking over
  medium-low heat, stirring constantly with a wooden spoon, for 2
  to 4 minutes, or until the custard has thickened slightly. It is done
  when you can run your finger down the back of the custard-coated
  spoon and a path remains for several seconds. Do not allow the
  custard to boil.
 
  4. Remove the pan from the heat and immediately strain through a
  fine sieve into a stainless steel bowl. Place the bowl over a larger
  bowl of ice water and stir the custard for 5 to 10 minutes, until
  cool. Stir in the reserved passion fruit pur‚e. Cover the surface
  of the custard with plastic wrap and refrigerate for at least 3
  hours, until very cold.
 
  5. Scrape the chilled custard into the container of an ice cream
  maker and freeze according to the manufacturer’s directions.
 
 Make the mango sauce:
 
  1. In a food processor fitted with the steel blade, process the
  mango, sugars, lemon juice, and rum for 60 seconds until pur‚ed
  and the sugars are dissolved. Strain the pur‚e into a bowl through
  a fine mesh strainer to remove the fibers. Cover and refrigerate
  until serving.
 
 Assemble and serve:
 
  1. Stir the mango sauce and thin with water to desired consistency.
  Place the meringue nests on the center of 6 dessert plates. Spoon
  some of the mango sauce on the plates and arrange the sliced
  fruits along the edge of the sauce around the meringue nests. Top
  with a scoop of the passion fruit ice cream. Garnish with a mint
  leaf.
 
 6 Servings.
 
 PREPARATION: 1 1/2 hours plus freezing and baking times.
 
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