Baked meringue, rose water cream, lychee sorbet

Baked meringue, rose water cream, lychee sorbet

By
From
Supernormal
Serves
6
Photographer
Earl Carter

Ingredients

Quantity Ingredient
3 egg whites
pinch salt
170g caster sugar
40g freeze-dried raspberries, to serve

Lychee sorbet

Quantity Ingredient
2 1/2 tablespoons lime juice
75g caster sugar
1 tablespoon inverted sugar syrup
1 x 400g tin lychees

Rose water cream

Quantity Ingredient
250ml milk
1/2 teaspoon jasmine tea leaves
1 egg yolk
3 tablespoons caster sugar
3 teaspoons cornflour
1/2 teaspoon vanilla bean paste
250ml pouring cream
1/4 teaspoon rose water

Raspberry gel

Quantity Ingredient
100g frozen raspberries
2 1/2 tablespoons caster sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon agar agar
1/2 teaspoon rose water

Method

  1. To make the lychee sorbet, put the lime juice, sugar and inverted sugar syrup in a small stainless steel saucepan over medium heat and bring to a simmer. Remove the pan from the heat and leave to cool.
  2. In an upright blender, purée the lychees with the cooled syrup until smooth. Strain the mixture through a fine sieve then churn in an ice cream maker according to the manufacturer’s instructions.
  3. To make the rose water cream, in a small stainless steel saucepan over medium heat, bring the milk to a simmer. Add the jasmine tea, remove the pan from the heat, cover with a lid and leave to infuse for 30 minutes.
  4. In a medium bowl, whisk the egg yolk and sugar until thick and pale. Whisk in the cornflour and vanilla.
  5. Strain the milk and pour it into a clean saucepan over medium heat then bring it back to a simmer.
  6. Whisk a little of the hot milk into the egg mixture to ‘temper’ them before adding the rest of the milk, whisking well. Return the mixture to the pan over medium heat, stirring constantly until the custard has thickened.
  7. Remove from the heat and place in the refrigerator to cool, covering the surface of the custard with plastic wrap to prevent a skin forming.
  8. Using an electric mixer, whisk the cream to soft peaks and fold in 125 ml of the custard along with the rose water. Cover and refrigerate until needed.
  9. To make the raspberry gel, in a small stainless steel saucepan over medium heat, bring the raspberries, sugar and lemon juice to a simmer. When the raspberries have softened and collapsed, remove the pan from the heat and strain the mixture through a fine sieve.
  10. Put the liquid in a clean saucepan along with 2 teaspoons water and bring to the boil. Once boiling, add the agar agar and whisk continuously for 1 minute. Remove from the heat and cool in the refrigerator. Once cool, add the rose water and mix thoroughly with a wooden spoon until smooth. If lumps have developed, strain the sauce through a fine sieve.
  11. Preheat the oven to 140°C and line a baking tray with baking paper.
  12. In the bowl of a stand mixer, whisk the egg whites with the salt. As the whites begin to build in volume, gradually add half the sugar. Whisk for another minute or until the whites are glossy and stiff. Using a spatula, fold the remaining half of the sugar through the egg whites.
  13. With a large kitchen spoon, scoop equal-sized meringues onto the lined baking tray. Bake for 1 hour, checking the meringues from time to time. If the meringues start to colour before they are cooked, reduce the temperature a little. When cooked, remove the meringues from the oven and leave to cool.
  14. To serve, dollop a spoonful of raspberry gel onto each serving plate and top with a meringue. Place 2 spoonfuls of rose water cream on top of each meringue, followed by a scoop of lychee sorbet. Finish by crushing the freeze-dried raspberries over the whole dessert.
Tags:
super normal
andrew
mcconnell
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