4 weeks ago
7
Prep time: 1 hour and 30 minutes, plus setting and freezing
Cook time: 45 minutes
Serves 6
Know the news with the 7NEWS app: Download today 
Ingredients
Meringue
2 egg whites
75g of caster sugar
75g of icing sugar
1/2 tsp cream of tartar
Finely grated zest of 1 lime
Lime sorbet
200g caster
300ml lime juice
Tequila jelly
100g caster sugar
100ml tequila
2 leaves gelatine, softened in cold water
Bavarois
4 leaves gelatine
200g passionfruit pulp, strained
80g caster sugar
3 egg yolks
120ml thickened cream, whipped to soft peaks
Almond crumb
80g butter
75g caster sugar
1 egg white
75g plain flour
50g almond meal
20g chopped almonds
White chocolate sauce
125ml thickened cream
120g white chocolate, chopped
1 tsp vanilla bean paste
Method
1. Preheat oven to 100C. Line an oven tray with baking paper.
2. To make meringue, beat egg whites and lime zest with an electric mixer to form soft peaks. Gradually add sugar, beating until mixture is thick and glossy and sugar has dissolved. Spread onto prepared tray in a thin even layer. Bake for 2 hours or until crisp.
3. To make lime sorbet, stir sugar and lime juice in a small saucepan over medium heat until sugar dissolves. Transfer to a bowl and refrigerate until cold. Pour into an ice cream machine and churn according to manufacturer’s instructions.
4. To make jelly, stir tequila and sugar in a small saucepan over low heat until sugar dissolves. Remove from heat and stir in gelatine until dissolved. Pour into a small shallow container. Refrigerate for several hours or overnight to set. Cut into small dice to serve.
5. To make bavarois, soak gelatine leaves in a bowl of cold water.
6. Whisk passionfruit pulp, egg yolks and caster sugar in a heatproof bowl over a saucepan of simmering water until it reaches 80C on a thermometer. Squeeze excess water out of softened gelatine and add to mixture. Whisk until melted, smooth and combined. Transfer to a blender and blend until very smooth. Transfer to a clean bowl and cool to room temperature. Fold in cream. Divide mixture among dariole or silicone moulds. Refrigerate for several hours or overnight to set. Turn out of moulds to serve.
7. Increase oven to 160C. Line an oven tray with baking paper.
8. To make almond crumb, using an electric mixer, beat butter and sugar until pale and creamy. Beat in egg white. Fold in remaining ingredients. Spread onto prepared tray. Bake for 25 minutes or until golden and crisp. Cool on tray. Crumble into small pieces.
9. To make chocolate sauce, stir all ingredients in a heatproof bowl over a saucepan of simmering water until smooth.
10. Serve bavarois, sorbet and jelly with meringue, almond crumb and sauce.
English (US) ·