Ingredients
Purchase optional mini meringues and macaroons to accompany the dish.
White Chocolate Sorbet
1 litre water
400ml milk
250g invert sugar
70g caster sugar
600g white chocolate
Juice of ½ lemon
Mini Meringues
180g egg whites
300g caster sugar
Squirt lemon juice
Macaroons
120g egg whites (separated into 60g portions)
125g caster sugar
125g ground almonds, sifted
125g icing sugar
10g pistachio paste
Pain de Genes (Sponge Base)
150g butter
120g caster sugar
1 egg (lightly beaten)
20g plain flour
20g custard powder
150g ground almonds
2 eggs (lightly beaten)
Set Lemon Curd
360g butter
340g caster sugar
360ml lemon juice
4 eggs
2.5 gelatine leaves
Amaretto and Vanilla Jelly
140ml amaretto (flamed)
260ml stock syrup
½ vanilla pod (seeds)
3 gelatine leaves
Pine Nut Puree
150g roasted pine nuts
100ml stock syrup
Method:
White Chocolate Sorbet
Boil water, milk and both sugars, simmer for one minute. Cool for 2 minutes, pour over white chocolate and mix until smooth. Add Lemon Juice, pass the mix through a sieve, cool over an ice bath and then churn until soft. Place in the freezer.
Sponge Base
Cream butter and sugar, add one beaten egg to the mix. Slowly sift flour, custard powder and ground almonds together, add to mix, then add 2 beaten eggs and mix until smooth. Bake at 170C for 20 minutes until golden.
Set Lemon Curd
To bloom gelatine, cover in water and leave to soak. Place other remaining ingredients in thermomix, blend on number 4, heat set to 90 degrees, for 20 minutes or until mix hits 86 degrees. Squeeze residual water from gelatine, add to blender and blend for 1 minute at high speed. Pour over sponge to set.
Amaretto and Vanilla Jelly
Bring the Amaretto, syrup and vanilla pods to the boil (70C). Add the gelatine and allow to cool to room temperature. Pour over delice.
Pine Nut Puree
Blend roasted pine nuts and stock syrup until smooth.
Assembly
1. Start by making the sorbet, churn and put in the freezer.
2. Make the mini meringues and macaroons one day ahead.
3. Line a baking tin with parchment and fill with the sponge base mix, smooth over and bake, allow to cool
4. While cooking, make the curd, pour over cooked sponge and allow to set in the fridge.
5. Make jelly, pour over set curd, place back in fridge to set.
6. Make puree, put in fridge to stiffen.
7. Once delice has set, remove from tin; trim the edges to form a rectangle, portion into batons of 8.5 x 3 cm.
8. Allow to come to room temperature before serving
9. Artfully spread puree onto a plate, position the mini meringues and curd on top of the delice and add to plate. Add macaroons and sprinkle with optional pine nuts.
This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant, set in the heart of the Trossachs National Park.
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