Recipe of the week: Hoth Dome (coconut mousse meringue dome with lychee gelée)

Serves 4

For the meringue

• 5 large (150g) egg whites
• 300g granulated sugar, divided

For the lychee gelée

• 3 gelatine sheets, or 1tbs unflavoured gelatine
• 250g lychee in syrup

For the coconut mousse

• 5 gelatine sheets, or 1tbs plus
• 2tsp unflavoured gelatine
• 315ml double cream
• 400g readymade coconut purée

Preheat the oven to 90°C. Make sure the heat of your oven can withstand the glacial temperatures from this delectable creation.

Make the meringue. Beat the egg whites on medium speed using an electric mixer. Once the egg whites are foamy and have doubled in volume, slowly add half the sugar. Once the egg whites are firmer, add the remaining sugar, and beat on high speed just until stiff peaks are achieved. Unfortunately, the Force will not protect your egg whites if you overbeat them.

Using a spoon or pastry brush, fill four half-sphere silicone moulds with the meringue (you will have some left over), leaving an impression in the centre. Bake just until the meringues have dried out but have not browned, about four hours. It is possible to shape the meringues by hand if you do not have the moulds, but you will lose the exotic shape of planet Hoth. Set the remaining meringue aside in the refrigerator.

Make the lychee gelée. Soak the gelatine sheets in a bowl of cold water. If using unflavoured gelatine, sprinkle it over 5tbs (75 ml) of cold water and stir to moisten it; let soften for five minutes.

Drain the lychee of their syrup (reserve the syrup), and purée the fruit using a blender or food processor.

Place the lychee syrup in a saucepan over low heat. Squeeze the water from the gelatine sheets and add them to the saucepan (or add the softened unflavoured gelatine, if using). Stir gently to dissolve. Once the gelatine has dissolved, stir the reserved syrup into the puréed lychee. Pour this mixture into a rimmed baking sheet to a depth of about 3cm. Let cool to room temperature, then place in the refrigerator until fully set. Cut the gelée into small cubes.

Make the coconut mousse. Soak the gelatine sheets in a bowl of cold water. If using unflavoured gelatine, sprinkle it over 120ml of cold water and stir to moisten it; let soften for five minutes. Meanwhile, beat the cream to soft peaks using an electric mixer. Heat the coconut purée in a saucepan over a very low heat. Squeeze the water from the gelatine sheets and add them to the saucepan (or add softened unflavoured gelatine, if using). Stir gently to dissolve.

In a large bowl, gently combine (added in this order): the coconut purée, the remaining meringue, then the whipped cream. Fill the baked meringue domes with the coconut purée-meringue mixture. Place one or two cubes of lychee gelée in the centre, and cover them with the meringue mixture. Place the domes in the refrigerator until set, about an hour.

To assemble: Unmould one dome onto each serving plate and enjoy the icy sweet flavours from this snow-covered planet.