Not-so-Typical Lemon Meringue

Bethany Luo

subheading: Brown butter crumble base:

100 g almond meal

100 g caster sugar

55 g plain flour

100 g unsalted butter

Pinch of salt

subheading: Lemon curd:

100 g lemon juice

65 g unsalted butter

100 g Sugar

4 whole eggs

1 sheet gelatine bloomed (titanium

strength)

subheading: Balsamic reduction gel:

150 g reduced balsamic vinegar

100 g water

50 g sugar

2 g agar

subheading: Balsamic meringue:

100 g eggwhites

200 g caster sugar

2Tb sp balsamic vinegar

subheading: Lemon jam:

50 g lemon rind

1 lemon segmented with juice

150 g sugar

100 g water

2 tsp pectin

subheading: Garnish:

Icing sugar

Freeze dried mandarin or

fresh lime zest

Micro-mint

Edible violas

subheading: Brown butter crumble base:

Preheat oven to 170 C.

Place all the dry ingredients together into a mixing bowl.

Meanwhile, place butter in a saucepan and cook over medium-high heat until the butter is browned.

Once butter is browned, pour into dry ingredients. Use a whisk to combine the mixture together.

Spread mixture out flat onto a baking tray lined with baking paper and bake for 15 minutes or until golden brown.

Set aside to cool. When cool place crumble base into your ring moulds (5 to 6 cm diameter) and lightly press down until it is about 1 to 1.5 cm thick. Place tray into freezer until you’re ready to assemble the dessert.

subheading: To make the Lemon curd:

Combine lemon juice & butter in a small saucepan and bring mixture to a simmer.

Meanwhile, whisk eggs and sugar together until fluffy then pour in the hot lemon juice and butter

mixture while stirring.

Over a bain-marie cook the curd mix until thickened, then add in gelatine and mix until

dissolved.

Transfer the mixture into a tall jug and blend with a stick blender until light then strain to ensure

a smooth consistency.

Pour mixture into the ring mould with the crumble base until it is about 2.5 cm-3 cm

thick. Place in the freezer until set.

subheading: Balsamic reduction gel:

Dilute the reduced balsamic with water and sugar in a small saucepan, until well combined then whisk in the agar.

Cook mixture over a high heat and boil for 10 seconds, then transfer the hot mixture into a metal bowl or tray and set aside until the jelly forms.

Roughly cube the jelly and place into an upright jug. Using a stick blender, blend until very smooth and then strain.

Place liquid gel into a squeeze bottle.

subheading: Balsamic meringue:

Combine egg-whites and sugar into a stand mixer with the whisk attachment at high speed. Slowly pour in the balsamic vinegar and whip until a stiff peak appears.

Transfer mixture into a piping bag and place in the fridge until you are ready to assemble your dish.

subheading: Lemon Jam:

Finely chop lemon rind and place into a pot with all ingredients except the pectin.

Bring mixture to the boil and then add pectin, whisking to combine.

Over high heat cook mixture and stir continuously until it is thickened, then set jam aside to cool

subheading: To complete your dish:

To assemble the final dessert, unmould the lemon meringue tart from the ring and dust generously with icing sugar.

Use a blowtorch on the top until caramelised.

Place tart in the centre of the plate, then pipe balsamic meringue in small dots onto the plate and the tart.

Lightly toast the meringue dots with the blowtorch.

Place 3 small teaspoons of the jam around the plate along with small dots of the balsamic gel. Garnish with micro-mint and edible violas. To finish off, place a few pieces of freeze dried

mandarin or lime zest around the plate

Page footer