Each month Good Food leg­end Or­lando Mur­rin shares a dod­dle of a recipe that beau­ti­fully over-de­liv­ers

BBC Good Food - - Contents - Recipe OR­LANDO MUR­RIN photographs MYLES NEW

Or­lando Mur­rin shares his ef­fort-free recipe for lemon meringue par­fait

This is an el­e­gant, un­der­stated sum­mer dessert that takes min­utes to as­sem­ble – no cook­ing – and will se­ri­ously im­press friends and fam­ily. Like many of the best sum­mer desserts, it is light on the palate but rich and lus­cious in tex­ture: its bright, zingy flavour is ex­actly how I like to end an al­fresco lunch or bar­be­cue. The key points of this recipe are that it needs to be made ahead (at least four hours) so it has time to freeze; and it needs to be re­moved from the freezer and turned out onto a plate a short while be­fore serv­ing, so that the tex­ture is soft and melty by the time you slice and serve it.

For me, the ideal ac­com­pa­ni­ment is a hand­ful of fresh sum­mer fruit. Straw­ber­ries are ideal – I think it is worth the trou­ble of halv­ing them, slic­ing out the tough lit­tle cores and toss­ing the berries in a sprin­kle of sugar and a splash of liquor (gin does nicely). This can be done ahead, or while you are wait­ing for the par­fait to soften. Rasp­ber­ries need no adorn­ment. In au­tumn, look out for cape goose­ber­ries (physalis), which give the dessert a de­signer look.

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