Marinated Persimon® kakis with Speculaas meringue
- 2 Persimon® kakis
- Juice of ½ orange and its peel
- 1 tsp Cointreau
- 1 tbsp powdered sugar
- ½ vanilla pod
- 6 Speculaas cookies
- 2 egg whites
- 40 g vanilla sugar
- 1 pinch of salt
Prepare the marinade: take a bowl and mix in the sugar, Cointreau, orange juice, the peel and the grated vanilla pod.
Peel and dice the Persimon® kakis. Marinade the kaki dices for at least 10 minutes.
Put the Speculaas cookies in a plastic bag and crush them.
Beat the egg whites until stiff with a pinch of salt to get a firm dough, and incorporate the vanilla sugar.
Use a piping bag to pour the Persimon® kaki marinade, Speculaas and meringue into individual serving glasses. Place glasses under the oven grill for a few minutes to slightly colour the meringue.