Melt 75g butter, crush 220g Bastogne biscuits and mix the crumbles with the butter.
Cover the bottom of a 17x 27 cm baking tin with baking paper and brush the sides with butter, before putting the biscuit mix in. Press well, then keep in the fridge for an hour to firm up
Split 3 eggs, use the yolks for something else, add a pinch of salt and whip the whites till firm, then carefully spoon in 30g icing sugar
Bring 200g caster sugar to the boil in 60 ml water and use a thermometer to see it reaches exactly 113°C
Ask somebody else to pour the sugar mix slowly, slowly onto the beaten egg whites, while you keep whisking into a merengue
Keep whisking till its cooled down
Take the bottom from the fridge and cover with 1,5 jar Chives lemon curd
Then spoon the Merengue on top
Keep chilled till serving.
Use a kitchen burner to make nice brown edges on the merengue and finish with raspberries
(A Janneke Muileboom recipe)
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