Persephone’s Fruit
Chef Joshua Wickham and Chef Adam Hager from Columbus State Community College offer their favorite recipes with this elegant, antioxidant-packed wintertime fruit.
Presented in part...
Recipe by Joshua Wickham.
Ingredients
SERVINGS: 4 Serving(s)
For the Meringue
- 5 egg whites, at room temperature
- Pinch of cream of tartar
- 1¼ cups sugar
- 1 teaspoon vanilla extract
For the Cream
- ⅔ cup heavy cream, chilled
- ½ cup chilled plain yogurt
- ¼ cup sugar
- ½ cup raspberry purée
To Finish
- 2 Ruby Red grapefruit, segmented
- ⅓ cup pomegranate arils (seeds)
Instructions
Heat oven to 350°.
In a stand mixer or with a hand mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and turn the mixer to medium-high speed for 1 minute. Reduce speed to medium and slowly start sprinkling in the sugar. It is important to add the sugar very slowly or you will get a gritty meringue.
Once all the sugar has been added, turn the mixer to high speed and whip to shiny stiff peaks. Add the vanilla and stir in completely.
Spoon the meringue into desired shape on a parchment-lined sheet tray and place in the oven. Reduce the oven temperature to 215°. Bake the meringues until crisp and firm. Depending on the size of your meringue the time will differ (larger = longer).
For the Cream
Combine the sugar and yogurt stir, to dissolve and set aside. Whip the heavy cream to medium peaks, add the yogurt and fold in to combine; add the purée and incorporate. Reserve for assembly.
To Finish
Spoon the cream onto the crispy meringues and top with the fresh grapefruit. Garnish with pomegranate arils
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