Deconstructed Lemon Meringue Pie

 

Italian meringue

100g egg whites

200g sugar

 

Place the egg whites in a clean bowl, add 100g sugar and start whisking. Mix the rest of the sugar with a small amount of water and cook until thick (115C). Drizzle the hot mixture into the meringue and continue mixing until the meringue is smoot and glossy.

Vanilla Bean Patisserie “Premium Lemon Curd 290g” (Available in Aldi stores nationwide)

 

Sponge croutons

                50g vanilla sponge cake

                Vanilla essence

 

Cut the sponge into small squares and drizzle with vanilla. Bake for a few minutes, until golden brown with the oven set to 180 degrees (160 fan).

 

Brandy Snap Discs

                50g unsalted butter

                50g sugar

                50g glucose syrup

                50g plain flour

 

Combine butter, glucose and sugar and bring to a boil. Add flour and cook for 2-3 minutes. Put the mixture in a small container and chill until solid. Form small balls and press lightly on to the silicone mat or a piece of baking paper. Bake until golden brown and cool before using.

 

Curd whipped cream

                100ml fresh cream

                10g sugar

                50g  Vanilla Bean Patisserie “Premium Lemon Curd 290g”

 

Whip the cream with sugar until soft peaks, add the curd and whip until the mix is firm.