MANGO AND PASSIONFRUIT MERINGUE ROULADE

MANGO AND PASSIONFRUIT MERINGUE ROULADE

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Ingredients

Adjust Servings:
Meringue
canola oil spray
6 egg whites
1 cup Caster Sugar plu 1 tbsp extra for dusting
1 teaspoon cornflour
1 teaspoon natural vanilla extract
Custard
200 millilitres mango purée
1/4 cup Caster Sugar
1/2 vanilla bean split lengthways
1/2 tablespoon cornflour
1/2 tablespoon Flour
2 Eggs free range
150 millilitres pouring cream
Garnish
1 mango
4 passionfruit pulp only
  • Serves 8
  • Medium

Ingredients

  • Meringue

  • Custard

  • Garnish

Directions

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This is one of the lightest desserts around — think pavlova with French flair! You could vary the flavour of the filling by using stone fruit or berries, and the result will always be a winner.

Meringue

  1. Preheat the oven to 160°C.
  2. Line a 30 cm square baking tray with a baking paper. Spray with canola oil.
  3. Place the egg whites in the clean bowl of an electric mixer and whisk to soft peaks.
  4. At low speed, gradually add the sugar, cornflour and vanilla.
  5. Mix on high speed until the meringue is thick and glossy.
  6. Spread the meringue evenly over the baking paper, taking it right to the edge.
  7. Bake for 15 minutes, or until a slight golden colour. Don’t open the oven door while cooking!
  8. Sprinkle the extra sugar over a fresh sheet of paper on a flat surface.
  9. Turn out the cooked meringue onto the sugardusted paper.
  10. Gently peel the backing paper away and cool at room temperature.

Custard

  1. Place the mango purée, sugar and vanilla bean in a saucepan and bring to a gentle simmer.
  2. Mix the cornflour, flour and egg yolks together then add a ladle of hot mango juice to the mixture.
  3. Mix well and add back to the pan of hot mango juice, mix well again and cook over medium heat until the liquid starts bubbling.
  4. Once the custard is thick, remove from the heat and transfer to a bowl.
  5. Discard the vanilla bean, cover and chill for 30 minutes.

Assembly and Serving

  1. When ready to assemble, loosen the custard with a whisk and gently add the whipped cream to lighten.
  2. Spread the custard evenly over the meringue with a spatula.
  3. Gently roll the meringue up to create a loose roulade.
  4. Set on a platter and chill until ready to serve.
  5. Just before serving, garnish the roulade with the mango and passionfruit pulp.

Serge Dansereau

An energetic native-born Québécois but also an Australian citizen, Serge Dansereau grew up in Montréal and spent his formative years surrounded by a family whose food skills and example were to leave a lasting impression.

Serge began work as a kitchen hand in Montréal, where gradually his persuasive willingness gave him a good future in cooking. He was accepted at the prestigious Institut de Tourisme et d’ hôtellerie du Québec in 1974, completing his diploma in Cuisine Professionnelle in 1976.

In 1983, Serge accepted a position to help open the newly built Regent, Sydney. The hotel was lead by the visionary Ted Wright, a forward thinker and great hotellier. The Regent, Sydney was consistently voted in the top 10 hotels in the world.

He was 26. His charter was to metamorphose the Regent’s restaurant Kable’s into a restaurant within a hotel not a hotel restaurant. Excellence was to take precedence over the bottom line; after one year, Dansereau was appointed Executive Chef of the Regent, Sydney and Kable’s quickly became a legend.

Dansereau is a detailer, a people’s person who sees food in a context where it is part of the quality of life. His philosophy was and is that great food requires a great palate of quality ingredients and he sought them out, his influence on new and emerging varieties of fresh and handmade produce became legendary.

Under his guidance, a new and exciting variety of produce soon surfaced – wild mushrooms, exotic herbs and lettuces, vegetables formerly unheard of, farmhouse cheeses Australians had only read about, unusual seafood, baby lambs, traditional game and a whole new selection of quality of market vegetables.

In 1989, the prestigious Sydney Morning Herald Good Food Guide proclaimed Dansereau Chef of the Year and in 1990, awarded 3 toques, its highest accolade, to Kable’s.

In 1994, Dansereau was the recipient of the Sydney Morning Herald Special Award for Excellence, “for his work in helping redefine Australian cuisine, his passion for produce and his promotion of regionalism”

His resignation from The Regent in 1999 was coupled with an announcement that he would join The Bathers’ Pavilion as partner and Chef.

An imposing white building, with an exterior reflecting Moorish architectural influences and distinctive Islamic fretwork, Bathers’ Pavilion includes three Dansereau designed hi-tech kitchens that service a Restaurant, Cafe, Bar, Private Function Rooms, Terrace and Kiosk.

And so, when the astonishingly beautiful and rejuvenated Bathers’ Pavilion opened in August, 1999 it almost immediately became one of Sydney’s best and Australia’s most acclaimed eating place.

Serge Dansereau is a chef and restaurateur who respects the service tradition and regards quality produce as the optimum ingredient in his cooking.

In a country with a world-wide reputation for restaurant excellence, he continues at the forefront. He is considered one of the trendsetter and leading chef of Australia.

In February 2003 Serge became the sole owner of The Bathers’ Pavilion.

 

AWARDS & RECOGNITIONS

Under Serge guidance Kable’s restaurant was the first ever hotel restaurant to receive a maximum rating of 3 Chefs’ Hats in the prestigious Good Food Guide, a feat never achieved again by a hotel operated restaurant in Australia.

Received the special Sydney Morning Herald Special Award for Excellence, an award that only one person receive per year and is an expression of the respect that the industry accord to the recipient.

Lifetime Achievement Award for Food & Beverage Excellence presented at The Ritz-Carlton Millenia Singapore

Julia Child Award for “Best Design Cookbook” for Serge’s “Food and Friends” published by HarperCollins. Serge’s book was judged against 400 other cookbooks.

Tourism Training Australia, Tourism Champion presented to Serge Dansereau for outstanding achievement for promoting the cuisine of Australia and to have set new quality standards in the field of cooking.

Inducted into Tasting Australia Hall of Fame for the services to the industry and the support Serge gives to all young chefs around the country.

Sydney Morning Herald Good Living magazine named Serge as one of the most influential Chefs in Sydney and Australia

Australian Gourmet Traveller Magazine “Outstanding contribution to the industry” Award. Awarded by the leading food magazine of Australia for Serge creativity, the supports of small producers and his standing in the industry.

Named one of “30 French Canadians that have made a difference to the world” in L’Actualité Magazine

Published 3 more books, “Serge for the love of good food”, “Bathers’ Pavilion Café Cookbook” (4 reprints) Bathers’ Pavilion, “Menu and Recipes” (1 reprints)

Vogue magazine, selected Serge as an “Icon of Australian cooking”

Awarded “1st for Best Cuisine” by Cruise Passenger Magazine for Serge’s cuisine onboard Orion Expedition Cruises. Serge is the menu designer and consultant chef for Orion Expedition Cruises.

New cookbook coming out in October 2010, “French Kitchen”, showcasing Serge’s French cooking style at home. HarperCollins under ABC label.

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