Poached meringue, apple compote & grape granita

Method

Meringue 

1. Cook au bain marie to 81*c, whip to firm peaks, steam at 80*c for 8 mins.

Meringue Shards

1. Whip egg white to firm peaks adding sugar gradually as you whip.
2. Spread evenly on a tray and bake at 90*c for 1 Hour.

Apple Compote

1. Place all ingredients in a small pan and cook on a low heat until the apple is softened and has absorbed the juices.
2. Stir regularly to make sure it doesn’t burn.

Granita

1. Blend it up, freeze on sheet trays and fork it up as its freezing.