JIGGLY BOMBE

INGREDIENTS

• 1 box Guava Nectar Gelée

• 1 Luxardo cherry 

• 6 egg whites, at room temperature 

• Pinch of tartar 

• Pinch of salt 

• ¾ cup sugar (of your choice) 

• Kitchen torch

INSTRUCTIONS

Whisk one box of Guava Nectar Gelée with 6 oz hot water. Pour half of the mixture into a bullet mould, and set the other half aside. After 1 hour, place one cherry inside the Gelée and let it set an additional 30 minutes, then pour the rest of the Guava mixture into the mould.

Beat the egg whites with a pinch of tartar and salt until they form soft peaks. Increase the speed to medium high and slowly add in the sugar. After all the sugar has been added, increase the speed to high and beat until the whites are glossy and hold stiff peaks. Remove the Gelée from the fridge and demould it by submerging in a warm water bath for a few seconds. Coat the Gelée in the meringue, then torch until browned.