Tropical Ambrosia
Chef Ryan Ratino of Bresca in Washington, D.C., was inspired by memories of his grandmother’s ambrosia, a marshmallow-studded fruit salad. To bring this vintage dessert to the modern table, Ratino steeps chewy tapioca pearls in coconut milk and coconut water for balanced sweetness, then layers in fresh tropical fuit, mango sorbet, and crisp shards of pink-peppercorn meringue. Pink peppercorns add a fruity, peppery bite to the meringue; lightly crush them to release their fragrant oils. For the lightest, snappiest meringue, bake it until completely firm and dry to the touch.
December 2018