300 ml of condensed milk
150 ml of fresh whipped cream
2 unsalted gelatin sheets
600 g of strawberries
100 ml of Grenadine
500 ml of passionfruit juice
10 g of stabilizer
15 g of cornstarch
18 egg whites
50 g of all-purpose flour
10 g of unsalted butter, melted
500 g of toasted and chopped pecans
5 g of parsley
For the lime-ginger sauce:
50 g of fresh mint
40 g of ginger
300 ml of filtered water
50 g of refined sugar
300 ml of condensed milk
150 ml of fresh whipped cream
2 unsalted gelatin sheets
600 g of strawberries
100 ml of Grenadine
500 ml of passionfruit juice
10 g of stabilizer
15 g of cornstarch
18 egg whites
50 g of all-purpose flour
10 g of unsalted butter, melted
500 g of toasted and chopped pecans
5 g of parsley
For the lime-ginger sauce:
50 g of fresh mint
40 g of ginger
300 ml of filtered water
50 g of refined sugar
For the whipped cream:
Mix the condensed milk and whipped cream over low heat in a double boiler
In a separate bowl, whisk together the egg whites until frothy
Add the melted butter and whisk until smooth
Pour into a piping bag and pipe onto a baking sheet
Bake at 180°C for 5 minutes or until set
For the pecan crust:
Grate the pecans and mix with the sugar
Melt the butter and mix with the pecan mixture
Spoon onto a baking sheet lined with parchment paper
Bake at 180°C for 5 minutes or until lightly toasted
For the passionfruit syrup:
Mix together the passionfruit juice, stabilizer, and cornstarch
Bring to a boil over medium heat then reduce heat to low
Simmer for 10-15 minutes or until thickened
Serve with one portion of angel's kiss, one portion of whipped cream, and one portion of toasted pecans with parsley and passionfruit syrup.
