*  Exported from  MasterCook II  *

      Meringue Nests With Passion Fruit Ice Cream And Summer Frui

Recipe By     : [email protected]
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 puree 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 puree. 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 pureed
and the sugars are dissolved. Strain the puree 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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