Mango Under the Meringue Hood

For ramekins of about a quarter dl. each.

Mango compote: Boil wine with sugar and ground cloves. Add cornflour, stirring with a whisk, reduce temperature. Cut flesh of mangoes on both sides along flat stone into small pieces. Cut 6 thin slices lengthwise from one half, cut out 6 stars, set aside. Cut remaining pulp into cubes about 1 cm. Add to liquid form and simmer on low heat for about 5 min, cool, set aside to cool.

Meringuage: beat egg whites with salt until stiff, add sugar by spoonfuls, continue beating until glossy, add lime zest. Form into a piping bag with a serrated nozzle (8 mm diameter). Divide mango compote evenly into prepared ramekins.

Form ice cream balls and spread evenly over compote. Spiralize meringue cap onto the ice cream balls. Insert the mango stars into the meringue cap.

Bake: about 3 minutes in the top half of the oven heated to 250 degrees with top heat or broiler.

Serve: Place the cake paper or small napkins on the dessert plates, place the ramekins on them and bring them to the table on the spot.

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