Lemon meringue textures with black pepper

Martin Brooks

Martin Brooks

3rd November 2012

Lemon meringue textures with black pepper

Put the eggs and sugar in a stainless steel bowl and put on top ofsimmering water and whisk to make ...

Ingredients

  • 100ml double cream
  • 4 egg yolks
  • 65g caster sugar
  • 100ml buttermilk
  • 180g lemon curd
  • 100g/3½oz sugar
  • 2 egg whites
  • pinch of salt
  • ½ tsp crack black pepper
  • 30g butter
  • 10g caster sugar
  • 45g plain flour
  • 170 ml sugar
  • 44g cornstarch
  • 1tsp salt
  • 170ml water
  • 5g grated lemon rind
  • 15g butter
  • 80ml lemon juice

Method

Put the eggs and sugar in a stainless steel bowl and put on top of
simmering water and whisk to make a sabayon, until it is thick and
holds a figure of 8. Then tip in to a electric mixer and beat till
cold and creamy white. Then semi whip up cream and then fold all the
ingredient's to together and then freeze into small rings till frozen
solid.
To make the meringue, put the sugar into a pan with 40ml/1fl oz water and place on a high heat. Bring to the soft-ball stage (118C on a sugar thermometer) which will take about 10 minutes. To test without a thermometer, drop a tiny bit of sugar syrup into a bowl of very cold water. When it forms a soft sticky ball, it is ready.
While waiting for the sugar syrup, start whisking the egg whites with the salt in a clean glass or metal bowl. Whisk until a light froth forms, stopping before any soft peaks can be formed. Once the sugar syrup has reached the soft-ball stage, beat the egg whites at the same time as pouring the syrup onto them in a thin stream. (Don’t pour the syrup over the whisk, but down the side of the bowl.) Add the pepper and continue to whisk for 10 minutes or until the egg whites are glossy and stiff.
pipe small drops of the meringues on to baking sheet or greese proof paper and place on a flat tray
Bake meringues on 80C/200F until crisp but not brown, 1 hour 30 minutes, rotating the tray between upper and lower racks halfway through baking. Turn oven off; leave meringues in oven until dry, 1 hour. Remove meringues from oven
Heat the oven to 190C/375F/Gas 5.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
once cool break into small crumbs
In a saucepan, combine sugar, corn starch and salt. Stir in water gradually and cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to cook at a boil for 1 minute and remove from heat, stir in the lemon peel and butter until all binded then the lemon juice. Allow to cool before using.