Ingredients

How to make it

  • Fill a pot two-thirds full of water and add 1/2 tsp. salt; bring to a simmer.
  • In a bowl, beat the egg whites and sugar to medium peaks. Using a spoon, place the egg white mixture, one teaspoon at a time, into the simmering water and poach gently, turning once.
  • Remove the meringues and roll in toasted coconut, proceeding gently since they are very fragile. Place the meringues into a serving dish.
  • Making the sauce
  • In a pot over medium heat, cook the guava purée with the sugar until the sugar dissolves. Carefully add the brandy, flambé, and remove from the heat, allowing to cool.
  • Place the guava purée mixture, egg yolks and vanilla in a bowl and mix well.
  • In a saucepan, heat the cream and milk. Remove from the heat and gradually whisk 1/2 cup of the milk-cream mixture into the egg mixture to temper it.
  • Add the tempered egg mixture back into the remaining scalded milk and stir continuously with a wooden spoon over a low flame until the sauce coats the back of the spoon.
  • Strain the sauce and add the diced guava. Spoon the sauce over the meringues.
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Reviews & Comments 4

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    " It was excellent "
    midgelet ate it and said...
    nice!
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    " It was excellent "
    tucky ate it and said...
    Wow. My wife will flip out if i make these. Great post
    5 forks!
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  • zoetheunicorn 14 years ago
    interesting, never heard of using the poaching method to make meringues.
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    " It was excellent "
    snowcat17 ate it and said...
    Now this is a very classy elegant dish.. HIGH FIVE FORKS!! would go well with a 'halibut' ir sword fish entree:) love it:)
    Was this review helpful? Yes Flag

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