LESLEY WATERS COOKERY SCHOOL 

Coconut & Cardamom Quenelles Served with Exotic Salad & Lime Posset

Makes 12 meringue quenelles.

 

Exotic fruits such as mango, passion fruit and papaya are gorgeous served alongside the meringue quenelles and lime posset.

The little lime posset pots of luxury will last for up to 2 days in the fridge.

Ingredients

For meringue quenelles

  • 4 egg whites

  • 225g cardamom caster sugar

  • 2 tsp cornflour

  • 1 tsp white wine vinegar

  • 70g desiccated coconut

For lime posset

  • 300ml double cream

  • 1 large lime, juice and zest

  • 40g/1½ oz caster sugar

Selection of exotic fruits to serve alongside.

Method

For meringue quenelles

1.    Heat oven to 140c fan/Gas mark 1

2.    Line 2 baking sheets with parchment.

3.    Whisk the egg whites until stiff and gradually whisk in all of the sugar a tablespoon at a time.

4.    Fold into the meringue mixture   the cornflour ,vinegar and two thirds of  the  coconut carefully.

5.    Using dessert spoons, drop egg shaped spoonfuls of mixture onto the parchment. Scatter over the remaining coconut.

6.    Place in the oven and bake for 50 min/1 hour depending on size or until they lift easily from the parchment.

 

For lime posset:

1.    Place the cream and lime juice into a shallow pan and stir over a medium heat. Bring to the boil and a stir in the sugar until dissolved.

2.    Pour mixture between 3 glasses. Set aside to cool slightly and then chill in the fridge for 5 hours.

TeflonDSALogoStrip.jpg
Copyright© 2019 Chemours. Teflon™ is a registered trademark of The Chemours Company FC LLC