158
Caribbean nimbus
Serves 8
Ingredients:
6 egg whites
Pinch of salt
2 tsp lime juice
250 g (9 oz) caster sugar
250 g (9 oz) prepared tropical
fruit e.g. pineapple, star fruit,
lychees, mango etc
8 sprigs of mint to garnish
Caramel sauce:
200 g (7 oz) sugar
100 ml (3
1
/
2
fl oz) water
3
1
/
2
tbsp lime juice
50 g (2 oz) fresh coconut,
grated
100 ml (3
1
/
2
fl oz) coconut cream
3-6 tbsp dark rum
Method:
1. Whisk the egg whites with a pinch of salt to
a light meringue (the mixture should stand
in soft peaks). Whisk in the lime juice, then
slowly add the sugar a little at a time and
continue whisking until the meringue is firm
and shiny.
2. Lightly butter eight x 150 g (6 oz) ramekins
or dariole moulds. Fill to two-thirds with
meringue, cover tightly with cling film and
steam at 100°C for 10–15 minutes. The
meringue must be cooked immediately after
mixing.
3. Whilst the meringue is cooking, bring the
sugar and water to the boil in a heavy-based
pan. Cook to a light caramel, remove from
the heat and carefully add the lime juice to
cool the syrup. Stir in the coconut, coconut
cream and rum.
4. To serve hot, remove the meringues from the
steam oven, discard the clingfilm and turn
out onto plates. Decorate with the fresh
tropical fruit and pour on a little sauce.
Garnish with a sprig of mint.
Tip
Baby bananas, carambola or star fruit,
mango, cape gooseberries and lychees
can all be used to decorate.
