SOFT CENTRE

TRY THIS SWEET SPIN ON TWO DESSERT CLASSICS FOR A NEW SUMMER FAVOURITE

There are indubitably more recipes in the world than will ever actually be cooked. And I’m sure the world doesn’t need another iteration, interpretation or imagination of the pavlova. With that said, I enjoyed this cross between a lemon meringue pie and pavlova so much that I am adding one more recipe to the ether.

LEMON CURD CREAM, LIME MERINGUE, BLACKBERRIES Serves: 4 INGREDIENTS

5 egg yolks

110ml lemon juice 250g caster sugar 125g butter, diced 250ml thickened cream 70g egg white

1 lime, zest Blackberries, to serve Cornflowers, optional

BAUPLE NUT CRUMBLE: 60g plain flour

40g brown sugar

20g rolled oats

20g chilled butter, chopped 25g chopped macadamia

METHOD

Whisk yolks, lemon juice and 100g of the sugar in a bowl set over a pan of simmering water for five minutes until the mixture is thick and pale. Remove from heat and whisk in the diced butter. Combine and chill well. To serve, whip cream to a soft peak. Beat a third of the cream into the curd then fold in the rest and chill until required. To prepare the meringue, whisk egg whites to soft peaks then slowly add remaining sugar and whisk until firm and glossy then fold in the zest and place into a piping bag. Bauple nut crumble: Preheat oven to 180C. Combine the flour, sugar, oats and butter in a bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the nuts and bake for 10 mins, remove from oven and stir, bake until golden. To serve, pipe meringue on to plates and wave with a blowtorch to toast. Spoon on a generous amount of curd and strew with berries, a spoonful of crumble and adorn with cornflowers. Alastair Mcleod is chef-owner of Al’Freshco