Italian Meringue Nest with Lemon Curd and Fruit Crumble
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Serves 8
Ingredients
For the Lemon Curd
7 large egg yolks
125ml freshly squeezed lemon juice
250ml caster sugar
5ml lemon rind
125ml unsalted butter, cubed
For the Italian Meringue
8 egg whites
450g caster sugar
For the Fruit Crumble
Peanut brittle
Meringue
Fudge
Dried apricots
Pear thinly sliced
Steps:
Step 1:
In a heatproof bowl, whisk together the sugar, lemon juice, lemon zest and egg yolks. Set the bowl over a pot of simmering water to make a bain-marie. Whisking occasionally, cook the mixture until it thickens considerably.
Step 2:
Remove from the heat and strain through a fine-mesh sieve into a clean container. Let the curd cool slightly for approximately 20 minutes.
Step 3:
Using a whisk, mix the butter into the curd until the butter is completely incorporated. Strain again to remove any lumps. Place plastic wrap directly on the surface of the curd to prevent a skin from forming and refrigerate until well chilled before using.
Step 4:
For the Italian Meringue, pour the egg white and caster sugar in a bowl over a pot of simmering water to make a bain-marie. Leave until luke warm and take off the heat immediately. Put the mixture into a blender and whisk for 20 minutes until stiff peaks. Scoop the mixture into a piping bag and pipe a nest on your plate…Blow torch the outsides of the nest to caramelize the edges.
Step 5:
Scoop the lemon curd into the middle of the meringue to resemble a yolk of an egg.
Step 6:
To make the crumble…finely chop all of the above accept the pear and sprinkle over the nest. Finely slice the pear and fan ontop of the nest
Enjoy!
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