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1 tbls white vinegar (any white vinegar is ok, I used rice wine)
For the Mango sauce:
Place 1 trimmed mango into a blender and make a fine pulp, set aside
For the cream:
400ml thickened cream, whipped until medium peaks form and set aside
METHOD:
Place your egg white in a mixer bowl, with the whisk attachment bring the egg whites to a soft peak
Start adding the sugar a few tablespoons at a time, ensuring that the sugars mixed in before add more.
Once all your sugar is added, continue whisking for 10-15 minutes until it becomes beautiful, silky, stiff, smooth, SEXY
Add the vinegar mix for another 30 seconds to combine
Scoop out your meringue onto a linen baking tray, arrange in a rough circle about 20cm wide
Reduce oven temp to 110c then place meringue in
Bake for 1 hour 30 minutes or until its dry & crisp to touch
Then turn your oven completely off, and allow the meringue to cool in the oven for an hour
Slice your meringue carefully onto a cake stand
Assemble with fresh fruits, mango sauce & lime segments
Recipe & Photography by Joel Bennetts. Follow him on Instagram here.
Joel Bennetts is a Sydney based chef who has always strived to develop his skills by working with as much culinary diversity as possible. He started his apprenticeship at Pier restaurant in Rose Bay, moved to Bistrode CBD, where he worked alongside the late Jeremy Strode (the legend off offal), then moved to Three Blue Duck's before taking up his first head Chef role at Henry Dean. From here, he moved to China for 7 months, spent time in Japan working to curate an 8 course vegan menu at hotel A.I.R before moving back to Syd to take up the mantle as Head Chef at Peppe's. Joel has recently moved into an Executive role with the team at Fishbowl who are working to open a new concept restaurant opening in Bondi in November.
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