Meringue with Passionfruit and Mango by Kristy Choo of Jin Patisserie on

Photo Credit:

Kristy Choo
Jin Patisserie
1202 Abbot Kinny Blvd.
Venice, CA 90291
(310) 399-8801

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Kristy Choo

37-year old Kristy Choo is a chocolate artist with ambition. A former flight attendant for Japanese airline, All Nippon Airways, Choo discovered her passion for international haute cuisine on her frequent travels to Japan. After training at the California Culinary Academy in San Fransisco, she began her career in the pastry department at the prestigious Raffles Hotel in Singapore. Under the guidance of executive pastry chef Kenny Kong of Singapore’s Swissôtel, Choo’s focus and abilities became much more refined. With competitions and pastry awards added to her resume, Choo moved to Los Angeles with her husband, Kim Oh, to open Jin Patisserie in 2003. Her stylish boutique with tea garden showcases her delicate creations and worldly flavors. On top of running Jin Patisserie, Choo finds the time to prepare hundreds of desserts each week for the lucky first- and business-class passengers of Singapore Airlines.


Spring Bouquet: Meringue with Passionfruit Mousse and Mango
Pastry Chef Kristy Choo of Jin Patisserie - Los Angeles, CA
Adapted by

Yield: 8 Servings


    Passionfruit Mousse:
  • 500 grams passionfruit puree
  • 200 grams sugar
  • 7 sheets gelatin, bloomed in cold water
  • 600 grams whipped cream

  • 200 grams egg whites
  • 170 grams sugar

  • 1 large mango, cut into small dice
  • 1 pint strawberries, cut into small dice


For Passionfruit Mousse:
Warm up the passionfruit puree in a saucepan. Add the sugar and stir until dissolved. Heat the bloomed gelatin in the microwave until it dissolves, then add it to the warm puree and whisk together. Turn off the heat and let the mixture completely cool. Gently fold in the whipped cream.

For Meringue:
Preheat oven to 365°F. In a bowl, stir together egg whites and sugar. Place the bowl over a simmering hot water bath and stir frequently until the mixture reaches 110°F to 120°F. Take off the heat and beat mixture on medium speed until it reaches soft peaks. Spread the meringue on a large Silpat or parchment-lined sheet tray or jelly roll pan and bake for about 30 minutes.

To Assemble and Serve:
Spread mousse on top of meringue. Spread a layer of mango and strawberry on top. Roll up the meringue like a jelly roll. Cut the log into 8 pieces and serve.

Wine Pairing:

Riesling, Joseph ‘La Magia,’ Eden Valley, Australia, 2004


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   Published: May 2006