Passion Fruit Cream with Meringue Topping
Passion Fruit Cream with Meringue Topping - An exotic taste and impressive dessert
Nutritional values
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 4 Passion fruit
- 250 milliliters Passion fruit juice
- 3 eggs
- 50 grams sugar
- 1 Tbsp cornstarch
- salt
- 150 grams powdered sugar
Preparation steps
Halve the fruit and spoon out the pulp. Mix the pulp with the passion fruit juice and warm slightly in a pot.
Separate the eggs. Beat the egg yolks with the sugar over a hot water bath (not boiling) until creamy.
Add the cornstarch and continue beating, then pour in the heated juice and stir.
Pour the mixture in a saucepan thicken over low heat, stirring constantly. Then divide into ovenproof glasses.
Beat the egg whites with 1 pinch of salt and beat until stiff, gradually sprinkling in the powdered sugar. Continue beating until the mixture is shiny and forms stiff peaks.
Spoon the egg whites into a piping bag with fitted with a star tip and pipe onto the passion fruit creams.
Place the glasses under the broiler and bake until golden. Carefully remove, let cool and serve.
