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Directions Coconut English Cream

1. Mix egg yolks with sugar, add cream and coconut puree, cook to 85°C. Let is cool down before use.

Directions Mango Passion Fruit Meringues

1. Cook in a pan the Ravifruit purees and sugar to 118°C. In a mixing bowl, pour the mix on the egg white and whip until the mix is cooled and you have a meringue texture.

Assemble

1. Cook in a pan the Ravifruit purees and sugar to 118°C. In a mixing bowl, pour the mix on the egg white and whip until the mix Pour the cold coconut English cream in the ramequin. Decorate with mango passion fruit meringue. Keep in refrigerator. For this dessert, it’s important and more enjoyable to eat it very cold.