Tamarillo whipped cream
In a bowl add the cream, tamarillo powder & icing sugar, then whisk just past soft peak. Set aside until needed.
Place the egg whites into a mixer and turn on to high, add the first 65g of sugar slowly and whisk until soft peak. Then add the next 65g sugar and whisk for exactly 5 minutes then add the final 65g sugar, corn flour, peach powder & vinegar and whisk for 20 seconds.
Place mixture into a piping bag and pipe out 8 circles of mixture 8cm in diameter and 4 cm high on to baking paper then place onto a tray and cook in a preheated oven at 120°C for 60 minutes. Remove from oven and allow to cool.
For the chocolate meringue repeat the same process but add the cocoa instead of the peach powder.
Note: this method is the same for all of the fruit gels, only the flavour changes.
Place the sugar syrup and agar agar into a saucepan and whisk well, bring to the boil and simmer for exactly 2 minutes (this is needed to activate the agar agar). Remove from the heat and add the fruit juice or puree, mix well and then pour into a container and chill. Once set cut into cubes and place into the food processor attachment and pulse until it is a smooth gel. Pour into plastic piping bags and chill until needed.
In the mixing bowl add the cream, icing sugar. Turn to high and mix until soft peak. Refrigerate until needed. For the tamarillo cream repeat the process but add the tamarillo powder with the icing sugar.
Place dots of the different gels around the plate in any desired pattern (note it looks better if the pattern is not uniform and the sizes vary), place the meringue torn in the middle of the plate and add quenelles of cream, fresh berries, torn mint leaves and edible flowers. Drizzle with passion fruit pulp, Serve.