Citrus Meringue Crush
|Meringue nests||8 (Use Ready Made Variety)|
|Low fat natural yogurt||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup Unsweetened Variety)|
|Finely grated orange rind||1⁄2 Teaspoon|
|Finely grated lemon rind||1⁄2 Teaspoon|
|Finely grated lime rind||1⁄2 Teaspoon|
|Orange liqueur/Unsweetened orange juice||2 Tablespoon|
|Kumquats||1⁄4 Cup (4 tbs), sliced|
|Grated lime rind||1 Teaspoon|
|Kumquats||2 Ounce (60 Gram)|
|Unsweetened orange juice||8 Tablespoon|
|Lemon juice||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Caster sugar||3 Teaspoon (Superfine Sugar)|
|Cornflour||1 Teaspoon, mixed with 1 tablespoon water (Or Cornstarch)|
1)In a plastic bag place the meringues and using a rollingpin crush them. Transfer the small pieces into a mixing bowl.
2)Into the mixing bowl, add yogurt, citrus rinds and juice. Mix well with the crushed meringue.
3)Take 4 mini basins and into this transfer the meringue mixture. Smoothen the surface.
4)Refrigerate for 60 to 90 minutes until firm to touch.
5)In a small pan, take sliced kumquats, water and fruit juices. Bring to boil and simmer over low heat for 3 to 4 minutes. Let the kumqats become tender.
6)Add in sugar, cornflour and stri until the sauce thickens.
7)Into a small bowl, transfer the thickened sauce and cover with cling film to avoid formation of skin on surface. Let cool and then chill.
8)Ease the meringues from the pan by immersing base of pan in hot water for a few seconds.
9)Transfer onto serving plates.
10)Garnish with kumquat slices, lime rind and spoon some sauce over the meringue. Serve.