Serves 4 people
For the cardamom meringues:
½ cup egg whites
2 cups powdered sugar
¾ teaspoon ground cardamom
½ teaspoon Kosher salt
½ teaspoon white wine vinegar.
For the whipped crème fraîche:
¼ cup crème fraîche
¼ cup heavy cream
For the grapefruit sorbet:
1 ¼ cup water
1 ¼ cup sugar
Zest of 1 grapefruit
2 ¼ cups fresh grapefruit juice
½ teaspoon Kosher salt
For the final dish:
2 to 3 citrus fruits, segmented
(Best with ruby red grapefruit, Satsuma or any sweet mandarin, Cara Cara orange or anything else in season)
1 pomegranate, seeded
Make the Cardamon Meringues
Preheat the oven to 275 degrees F.
In a stand mixer with the whisk attachment, whip the egg whites on medium speed until frothy and beginning to turn opaque.
- In the meantime, thoroughly sift powdered sugar.
- Once the egg whites have begun to turn opaque, turn the speed to low-medium and slowly add the sifted powder a tablespoon at a time. Once all the sugar has been added, turn the speed to high and whip until you achieve stiff peaks, about 6 to 8 minutes.
Add the ground cardamom, salt and vinegar to the mixer and whip until just combined.
Using a non-stick silicone baking mat or a sheet try lined with parchment paper, spoon about 2 tablespoons of the meringue mixture and place on the tray about 1-inch apart.
- Bake for approximately 45 minutes, until crunchy on the outside and soft in the middle. To test their readiness, pull one of the meringues off of the tray and set on a cooled counter. After 2 minutes on the counter, the meringues should be slightly soft in the middle and crunchy on outside. If they are not ready, bake for an additional 10 minutes.
Transfer the cooked meringues onto a cooling rack. Once completely cooled, store in an air tight container. They should keep fresh for about 5 to 7 days.
Make the whipped crème fraîche:
Place the crème fraîche and cream into a cold bowl and whisk together until thickened.
Store in the refrigerator until ready to use.
Make the Grapefruit Sorbet:
Bring the water and sugar to a simmer, just to dissolve the sugar. Then set aside to cool.
Combine the zest, juice and simple syrup. Whisk in salt and taste, add more salt or a bit of lemon juice if necessary to mellow out the bitterness of the grapefruit.
Chill in ice cream maker according to manufacturer’s instructions.
Place small drop of whipped crème fraîche on plate to anchor down the meringue, about ½ teaspoon of crème fraîche. Place meringue directly on top, then top with 2 tablespoons of crème fraîche. Garnish with fresh fruit segments and pomegranate seeds.
Top with a generous scoop of grapefruit sorbet and serve immediately.
Store unused meringues in an airtight container for up to a month.