Tropical Eton Mess Pastry Chef Aaron Davis (IG: @chefaedavis)

Ingredients for Toasted Coconut Meringue:

• 150 g egg whites
• 300 g sugar
• pinch of salt
• ½ tsp. vanilla extract
• 15 g confectioners’ sugar
• 70 g toasted coconut

Ingredients for Lemongrass Custard:

• 56 g whole milk 1
• 25 g AP flour
• 227 g whole milk 2
• 1 tbsp. lemongrass powder
• 264 g sugar
• water as needed
• 6 egg yolks

Ingredients for Poached Fruit:

• 227 g The Perfect Purée Mango Puree, thawed
• 75 g The Perfect Purée Passion Fruit Concentrate, thawed
• 113 g water
• 14 g The Perfect Purée Lime Zest, thawed
• 1 tsp. vanilla bean paste
• 113 g sugar
• 240 g mango, small dice
• 240 g pineapple, small dice
• 240 g banana, small dice

Ingredients for Elderflower Whip:

• 100 g white chocolate
• 454 g heavy cream
• 1.5 ea gelatin sheets
• 42 g elderflower liqueur

Method for Toasted Coconut Meringue:

1. Make a French meringue with egg whites, sugar, salt, and vanilla extract; whip to stiff peaks.
2. In the mixing bowl, using a kitchen torch, torch the meringue until golden brown on the surface.
3. Mix that back into the meringue and repeat 8-10 times.
4. Fold the confectioners’ sugar and toasted coconut into the meringue.
5. Onto a silicone mat-lined sheet tray, manipulate the meringue as desired.
6. Torch the surface of the meringue and dehydrate at 140 F.

Method for Lemongrass Custard:

1. Make a slurry with the first amount of milk and the AP flour; set aside.
2. Combine second amount of milk and lemongrass powder in a medium-sized pot.
3. Bring mixture to a simmer, cut heat, add in the slurry.
4. In a small pot, combine sugar and just enough water to wet the sugar; cook to 220 F.
5. Stream hot sugar syrup into the milk mixture.
6. Temper in the egg yolk.
7. Return mixture to the pot and cook on medium heat until thickened, stirring constantly.
8. Cool completely and refrigerate before serving.

Method for Poached Fruit:

1. Combine purees, water, Perfect Purée Lime Zest, vanilla bean paste, and sugar; bring to a simmer.
2. Pour simmering liquid over the diced fruit.
3. Cover with plastic wrap directly on the surface of the fruit.
4. Cool completely at room temperature before moving to the fridge to chill.

Method for Elderflower Whip:

1. Bloom gelatin sheets.
2. Bring heavy cream to a boil.
3. Pour over white chocolate and gelatin; emulsify with a hand blender.
4. Add elderflower liqueur.
5. Chill for 4 hrs. up to overnight before whipping.

Assembly:

1. Layer in glasses: meringue, custard, fruit, and whip.
2. Garnish with more meringue and fresh, grated lime zest.