Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners 


Steamed Meringue      

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).


Sauce base   

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.

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