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Archive of BBC Food Recipes

Orange and mint salad with coconut poached meringue

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian

Method


  1. To make the meringue, in a large pan add the coconut milk, the orange juice and the caster sugar. This is going to be used for poaching.

  2. Simmer on a low heat for 2-3 minutes.

  3. In a large bowl whisk the egg whites until stiff, and fold in the icing sugar and vanilla seeds.

  4. Spoon the meringue mixture into the poaching liquid, they will float to the top.

  5. Cook for one minute, turn over and cook for a further minute.

  6. To make the orange salad, place the orange around the outside of the plate and sprinkle with the mint.

  7. Serve the meringues in the centre of the plate.

Ingredients

For the coconut meringue

  • ½ can coconut milk
  • ½ orange, juice only
  • 2 tbsp caster sugar
  • 4 free-range egg whites
  • 75g/2½oz icing sugar
  • 1 vanilla pod, seeds only

For the orange salad

  • 1 orange, peeled and segmented
  • 1 tsp fresh mint, chopped fine

Shopping List

Orange and mint salad with coconut poached meringue

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


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