YUM. | GEORGIA BARNES
MOJITO MERINGUES {
INGREDIENTS
}
MERINGUE
1 tablespoon lime zest
3 free-range egg whites
75ml lime juice
3/4 cup caster sugar
1 teaspoon gluten free corn flour
1 tablespoon pure vanilla extract
45g unsalted butter
1/2 tsp salt
1 tablespoon spiced rum
1 tsp cream of tartar
TO SERVE
BOOZY LIME CURD
1 cup fresh mint leaves
120g rapadura sugar
1/4 cup sugar
3 free-range egg yolks
300ml pure cream, whipped
Preheat oven to 100°C. Line a large tray with baking paper. In a clean, dry bowl, whisk egg whites using electric beaters until soft peaks form. Gradually add sugar, whisking constantly, until stiff peaks form and sugar has dissolved. Fold through vanilla, salt and cream of tartar. Dollop 6 generous spoonfuls of meringue mixture onto prepared tray. Place in preheated oven for 45 minutes. Turn off heat and allow meringues to cool inside oven until ready to serve. TO MAKE THE CURD: Place sugar, egg yolks, lime zest, lime juice and corn flour into a saucepan. Whisk together well. Place saucepan over medium heat and continue to stir until mixture has thickened and reached boiling point. Remove saucepan from heat. Pour hot curd through a fine sieve to remove any lumps. Add butter and spiced rum. Stir until butter has melted and curd is a silky consistency. Set aside to cool. TO MAKE THE MINT SUGAR SPRINKLE: Use a mortar and pestle to grind the sugar with 3/4 of the mint. The sugar should become green and vibrant. To serve, place a spoonful of whipped cream on each meringue. Top with lime curd, remaining mint and a sprinkle of mint sugar. Serve and enjoy! + Serves 4 as a side dish + Prep: 10 min. + Cook: 20 min.
GLUTEN FREE
46
SOY FREE
