Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners
200g egg white
100g sugar Lime zest (1) Lemon zest (1/2) pinch of salt
70ml elderflower syrup
200g watermelon, diced
200g rock melon, diced
Whip egg white, sugar, lime zest, lemon zest and salt together. Fit mixture into mould.
Steam at 100 degree Celsius for 20 minutes Glaze with elderflower syrup (70ml).
Poach 200g strawberries cut into chunks with elderflower syrup (70ml). Add black pepper.
Add 100g chopped basil.
Line dish with strawberry sauce as base.
Dish steamed meringue onto sauce.
Glaze with 1 teaspoon of elderflower syrup.
Serve with diced fruits lined by side.