Dessert
Fruit Salad with Italian Meringue and Mojito Sauce
The mojito needs little introduction, and here its fresh, vibrant flavours are reimagined as the perfect accompaniment to a classic fruit salad. To top it all off, a wonderfully smooth and creamy Italian meringue adds the finishing touch.
Ingredients
- Kiwi2 pcs
- Raspberries7.1 oz
- Mango7.1 oz
- Egg white2.1 oz
- Sugar4.6 oz
- Water1.7 cups
Mojito Sauce
- Lime2 pcs
- Fresh mint1 pot
- Raw sugar2 fl oz
- Water3.4 fl oz
- Light rum1 tsp
Meringue
- Egg white2.1 oz
- Sugar4.6 oz
- Water1.7 cups
Nutrition per serving
Instructions
Italian Meringue Whisk the egg whites with 1 teaspoon of the sugar until stiff peaks form. Combine the remaining sugar and water in a saucepan and heat until the sugar has completely dissolved. Continue boiling until the syrup reaches about 120°C (250°F).
With the mixer running, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. Continue whisking for about 5 minutes, then leave the meringue to cool. To speed up the cooling process, you can place the bowl in an ice-water bath, stirring or whisking occasionally as it cools.
Mojito Sauce Combine the lime juice and zest, mint, raw sugar and water in a saucepan. Bring to the boil and cook for about 2 minutes. Strain the sauce, then return the liquid to the pan and continue to simmer until reduced to a thick, syrupy consistency.
Dice the kiwi and mango and mix them together. Add the raspberries afterwards to prevent them from colouring the other fruit.
Pipe the Italian meringue over the fruit salad and lightly caramelise the surface with a kitchen blowtorch until beautifully golden.
Stir the rum into the mojito sauce, then drizzle the sauce over the fruit salad and Italian meringue.