100g castor sugar
powder for dusting
220g pure greed poached muscat fruits
1 qty chocolate
In a clean dry bowl of
an electric food mixer,
whisk the egg whites until stiff and then gradually whisk in the sugar, until thick and glossy.
Sift the icing sugar, cornflour and cocoa together and gently fold into the
egg white mixture. Line a
tray with baking paper. Using a metal spoon shape meringue mixture
into 6 ovals and make small wells in the centre of the ovals
using the back of a spoon, to form the nests. Bake at 120°C for 1½ hours
or until firm and dry. Remove from oven and cool on wire
Immediately before serving,
spoon a little of the chocolate ganache into each meringue
fill with the muscat fruit. Add a spoonful of chocolate ganache to seal.
Sit a few pieces of the fruit on the tops of the meringues and drizzle
over some of the fruit syrup. To serve dust with a little icing sugar,
then fill your glasses
with Botrytis Semillon ...and discover how
good life can be!