The first pomelos of the season are arriving. You know, the dinosaur grapefruit. My favorite treatment of the giant fruit is to make an amuse bouche for a dinner party by segmenting the pomelo and dressing with a dollop of savory meringue and a petal from a pansy flower or a sprig of mint. The components can be prepped well in advance and stored in your fridge until you are ready to assemble the dish. I bought some spoons from Sur La Table specifically for amuse bouche service that I use for this dish. Stacy received a long pressed glass platter that is perfect for 12 servings. It looks spectacular and tastes good too.
Pomelo segments with savory meringue
Yield: 12 small servings
1 Pastuerized egg
Pansy petals or mint sprigs for garnish
Segment pomelo, cut each segment in half or thirds, place on towels and chill.
Separate Pasteurized egg and reserve yolk for other purposes (like mayonnaise or ice cream)
Whip the egg white to froth
(Optional: Rub copper bowl with the inside of the pomelo rind to add some acid to the meringue before whipping)add a pinch of salt and pepper whip the white to firm peaks. Chill meringue until ready for use.
To serve, place two segment pieces on a large spoon or small plate refresh meringue and place a small dollop on segments garnish with a pansy petal or sprig of mint.
Egg Safety - Pasture-raised chickens from sustainable farms produce by far the safest eggs. However, there is always a remote chance of bacterial infection, so we Pasteurize the eggs for recipes that call for raw eggs.
How To Pasteurize Raw Eggs
Place the eggs in a pot with cold water. Put the water on medium heat while gently stirring watch as the temperature rises. You don't want the temperature of the water to exceed 150 degrees. To be exact, keep a thermometer probe in the water. When you reach this temperature, keep it. To do so, lower the heat, and watch so the temperature doesn't rise, then keep the eggs in the water for about 3-5 minutes.