for 4 people

Ice cream

2 dl	full cream
2 dl	milk
80 g	sugar
1	fresh egg
1	fresh egg yolk
2 tbsp	instant coffee

Meringue

1	fresh egg white
1 pinch	salt
50 g	sugar
1	organic lime, use a little grated zest and 1 tsp of juice

To serve

1	passion fruit, halved, pulp scooped out
1 tbsp	pine nuts, roasted

How it's done

Ice cream

In a pan, whisk together the sugar and all the other ingredients up to and including the coffee powder, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat and continue to stir for approx. 2 mins. Pour the cream through a sieve into a stainless steel bowl, leave to cool. Leave to freeze for about 6 hours, covered, stirring well with a whisk 4 times during this time.

Meringue

Beat the egg white with the salt until stiff. Add half of the sugar, continue to beat using the whisk on a mixer until the mixture turns glossy. Add the remaining sugar, lime zest and lime juice, continue to beat until the egg whites are fine-textured, glossy and very firm. Transfer the mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter), pipe approx. 20 small meringues onto a baking tray lined with baking paper.

To bake/dry

Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar. Remove from the oven, leave to cool on a rack.

To serve

Remove the ice cream from the freezer and leave to stand for about 10 mins, then form into balls using an ice cream scoop and arrange on plates with passion fruit and meringues. Sprinkle the pine nuts on top.

Show complete recipe