Pineapple with Wasabi Meringue and White Chocolate Recipe by Private Chef Andrea
Personal Chef Andrea brings you his recipe for pineapple with wasabi meringue and white chocolate. This is a great way to add an extra layer of depth to your dessert by adding the wasabi to the meringue. The name of the dessert sounds fancy and complicated, but in reality it is a simple recipe, making it the perfect dessert for your dinner party. This recipe is one that needs prior thought as the meringue needs to be baked slowly.
Private Chef Andrea is based in London (see his profile here), however, he can fly to you wherever you are in the world. He’s an Italian-born Chef who was taught to cook by his grandmother, he moved to London to train at Le Cordon Bleu Chef school and when he graduated he began working at Restaurant Mugaritz in San Sebastien, the 6th best restaurant in the world! We really are lucky to have him share his secret recipes with us!
This recipe is just for one, but by multiplying the ingredients by the number of guests, you can easily scale it up for a party. If you’re unsure about the wasabi powder or can’t easily get hold of it just substitute in mustard powder. Don’t be put off by the total time being 7 and a half hours, there’s only 30 minutes of preparation time and 7 hours of cooking the merigue, which is great if you are having a dinner party, as you can prepare it in the morning, cook it during the day and it will be perfect by the time the guests arrive.
- 4 Egg Whites
- 555g Caster Sugar
- 30g Wasabi Powder
- 200g White Chocolate
- 450ml Double Cream
- 45ml Milk
- ¼ Fresh Pineapple
- 30g Butter
- Preheat the oven to 120°C.
- In a metal bowl whip the egg whites with an electric mixer until they form soft peaks.
- Sprinkle in 500g of the caster sugar a little at a time until you have added all of it while continuing to whisk.
- The meringue is ready when it forms stiff peaks, it should be shiny and fluffy.
- Add the wasabi powder and mix again very well.
- Cover a tray in parchment paper and transfer the meringue making it flat with a spatula.
- Cook for about 7 hours, or until the meringue is dry.
- Prepare a Bain-Marie on medium heat and put a bowl on top with the white chocolate, double cream, milk and 55g of caster sugar.
- When the mixture is melted cool it quickly with an iced water bath and whip it with an electric whisk, to give a nice foamy texture.
- Cut the pineapple into nice rectangles and grill them.
- Brush the butter onto the pineapple during the grilling to give a shiny caramelization.