CURUBA AND GUANABANA MERINGUE

8 egg whites
24 tablespoons sugar ( 3 tablespoons for each egg white )
1/2 teaspoon baking soda
1 ripe, medium-sized peeled and pitted guanabana
8 curubas
1 cup cream
Sugar to taste
1 tablespoon brandy
3 tablespoons freshly grated coconut, lightly browned in the oven
Meringue
Beat the egg whites until stiff and then slowly add the sugar and baking soda
spread this evenly in 2 rectangular baking pans that have been lined with oiled waxed paper and place these in the oven at 200º for 1 hour.

Sauce

Mix the cream with sugar and brandy and divide in two. Mix one part with the guanabana and the other with the curuba. Place one meringue on a dish and cover with the guanabana sauce. Then place the other meringue top of the first and cover it with the curuba sauce. Top with the grated coconut.

The tart flavor of the curuba gives this pastry a special touch.

2 cups curuba juice
6 egg whites beaten until stiff
1 1/2 cups sugar
2 1/2 tablespoons unflavored gelatine

Soak the gelatine in 1/4 cup of cold water. On a hot stove, bring the fruit juice and the sugar to boiling point and then add the gelatine. When this liquid becomes smooth, allow to cool and freeze.

Before it has fully set, remove from the freezer and blend until frothy. Fold in the egg whites and pour the mixture into a pan which has been lightly coated with sweet almond oil. Keep in the refrigerator until it sets fully.

After removing the mouse from the pan, place it in a serving dish and cover it with the following sauce:

Curuba Sauce

2 tablespoons cornstarch
1 cup milk
1 1/2 cups curuba juice
sugar to taste
1 or 2 tablespoons cream, optional

Dissolve cornstarch in the milk, add sugar to taste and simmer until obtaining heavy syrup. Allow to cool. Mix in the curuba juice, stirring until the syrup is smooth. this sauce can also be made with blackberries or oranges.


These recipes are taken from the book "Delicious Tropical Fruits" from Liliana Vargas.