Cassolette of Exotic fruits with Chouffe

Ingredients:

• 2 kiwi fruits
• 3 clementines
• 1 mango
• 25 lychees
• 60g butter
• 6 eggs
• 100ml Chouffe
• 60g caster sugar

Method:

• Peel the fruits.
• Finely slice the kiwi fruits, mango and lychees.
• Grease six small ovenproof dishes.
• Place the thin slices of fruit in the bottom of the dishes.
• Put them in a hot oven for 5 minutes.
• Meanwhile, separate the egg whites and egg yolks.
• Beat the egg yolks and the sugar together until they lighten in colour, then, using a bain-marie, cook the mixture several minutes and then continue beating as you add the Chouffe.
• Turn off the oven and switch on the grill.
• Take the small dishes out of the oven and cover the fruit with the egg and beer mixture, then brown under the grill for 5 minutes.
• Before serving, decorate the dishes with segments of Clementine arranged in a flower shape.
• Serve while still warm.