stiff egg whites into the ricotta créme
gradually.
Pour . l of water into the roaster.
Put in the steaming insert. Butter
ramekins ( to cm in diameter) and
sprinkle the inside with sugar. Fill the
ricotta mixture into the ramekins,
close the lid, put in the thermometer
and heat them up to approx. °C for
approx. minutes.
To prepare the chili fruit salad, wash
and trim the chili pepper, remove the
seeds and chop it fi nely. Peel the gin-
ger and chop it fi nely as well. Add the
pineapple juice, Tbs. brown sugar
and the pink pepper berries and boil
the mixture until it thickens. Mix the
cornstarch with a bit of water until
smooth and add to the juice. Bring the
mixture to a boil again and let cool.
Peel the pineapple, kiwis, nectarines
and bananas and dice fi nely. Stir into
the chilli sauce.
Grate the orange peel and press out
the juice. Add the remaining brown
sugar and boil until the mixture be-
comes syrupy.
Turn out the fl ans onto dessert
plates, pour the orange syrup over
them and serve with the fruit salad.
Garnish each with kumquat.
EN
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