A refreshing take on your favorite summertime drink. Our Pink Lemonade Bowl is complete with sliced lemon bars, a spoonful of citrus apricot compote, grapefruit pearl and a crispy citrus meringue chard. Click to print.
- 1 each Manifesto® Lemon Bar (cut in ½ to make triangles)
- Pink Lemonade Bowl with Manifesto Lemon Bar
- 2 Tablespoons Apricot Citrus Compote
- ½ tsp Pink Grapefruit Pearls
- 1 piece of citrus Meringue Chard
Slice the lemon manifesto bar in half diagonally.
Place both pieces of Lemon Bar in the bowl leaning one piece up against the other.
Place a generous spoonful of Citrus Apricot Compote over the edge of the lemon bars.
Place a few Grapefruit Pearls on top of the lemon bar half on the bottom of the bowl.
Finish with a broken piece of Crispy Citrus Meringue Chard.
Component Recipe: Apricot Citrus Compote
- 1/3 cup clementine compote
- ½ cup Blood Orange Puree
- Zest from ½ Lemon
- 1 tsp Lemoncello
- 10 each Apricot Halves (IQF or fresh in season)
In a small bowl place the Clementine Compote, Blood Orange Puree and lemon zest. Whisk together
Dice the apricot halves in a very small dice
Fold in diced apricots
Chill Covered until needed
Component Recipe: Citrus Dried Meringue
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp cream of tarter
- Zest from one lime
- Zest from one lemon
Pre-heat oven to 200 degrees F
Place egg whites in a small kitchen aid mixer. Using the whip attachment, whip the whites until they foam, gradually adding the granulated sugar. Whip meringue into a stiff meringue. Fold the powdered sugar and zests into meringue.
Spread meringue on a half sheet pan that is lined with silpat or parchment paper.
Bake for 1 ½ – 2 hours Let cool. Peel silpat or parchment off of the meringue sheet, Break into small chards.