Figgy Stardust Recipe

Inspired by G-Love New American Kitchen

Time1h

Serves4

PASSION FRUIT CURD, REYKA VODKA, BORGHETTI, CRUNCHMASTER CRISP, JAPANESE VINAIGRETTE, CHARRED CABBAGE, LIME MERINGUE, COCONUT CRACK

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Ingredients

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Ingredients

6 pieces Passion Fruit

1/4 cup (60 ml) Reyka Vodka

2.03 tbsp (30 ml) Borghetti Coffee Liqueur

7.05 oz (200 g) Crunchmaster Crisp

0.42 cup (100 ml) Japanese Vinaigrette

10.6 oz (300 g) Green cabbage

4 pieces Egg Whites

7.05 oz (200 g) granulated sugar

1/4 cup (60 ml) ReaLime juice

3 1/2 oz (100 g) Coconut Flakes

Method

Directions

Prepare the Passion Fruit Curd

Cut the passion fruits in half and scoop the pulp into a saucepan. Add sugar, lime juice, and egg yolks. Cook over low heat, stirring continuously until the mixture thickens. Remove from heat and let cool.

Prepare the Charred Cabbage

Slice the green cabbage into wedges. Heat a grill pan over medium-high heat and lightly oil it. Grill the cabbage wedges for about 3-4 minutes on each side until charred and tender. Remove and set aside.

Make the Lime Meringue

In a clean bowl, whip egg whites until soft peaks form. Gradually add granulated sugar while continuing to whip until stiff peaks form. Fold in lime juice gently. Pipe or spoon meringue onto a baking sheet lined with parchment paper and bake at 100°C for 1 hour until dry.

Prepare the Coconut Crack

Mix coconut flakes with a pinch of salt and spread them onto a baking sheet. Bake at 180°C for 5-7 minutes until golden brown. Let cool and break into pieces.

Assemble the Dish

On a plate, create a base with the grilled cabbage. Spoon the passion fruit curd over the cabbage, followed by a drizzle of Japanese vinaigrette. Pour Reyka vodka and Borghetti over the dish. Garnish with the lime meringue and coconut crack.

Serve

Serve immediately and enjoy this unique, flavorful dish, combining sweet, tangy, and savory elements.