- 3 egg whites
- 1/2 cup castor sugar
- 1/2 cup passionfruit pulp
- 1 small over-ripe banana
- 1 small mango
- 3/4 cup milk
- 2 egg yolks
- 1/4 cup castor sugar, extra
- 1/4 cup sugar
- 1/4 cup corn syrup
Beat egg whites in small bowl with electric mixer until soft peaks form gradually add sugar, beat until dissolved; gently fold in passionfruit pulp.
Bring large frying pan of water to boil, reduce heat until water is simmering. Mould passionfruit mixture into egg shapes using two dessertspoons Drop shapes into simmering water poach on one side for about a minute gently turn with slotted spoon, poach another minute. Remove the "islands" from water with slotted spoon, drain or-absorbent paper; cool. Continue poaching with remaining mixture.
Mash banana with fork; you need 2 tablespoons banana. Puree flesh of mango; you need 1/2 cup puree.
Bring milk to the boil in saucepan remove from heat. Beat egg yolks and extra sugar in small bowl with electric mixer until thick and creamy. Gradually stir egg yolk mixture into hot milk. Stir constantly over heat, without boiling until mixture thickens slightly. Remove from heat, stir in banana and mango.
Pour into serving dish, top with islands, decorate with toffee.
Stir sugar and corn syrup in saucepan over heat, without boiling until sugar dissolves. Boil rapidly, uncovered, without stirring, until mixture turns a light golden brown; remove from heat, allow bubbles to subside.
Dip two teaspoons back to back into toffee and pull toffee into thin strands.