Australian home cooks are about to level up their dessert game with a spectacular recipe that combines vibrant flavours and textures. This guide will walk you through creating a show-stopping dessert featuring crisp Pandan Meringue, tangy Lemon Curd, and a refreshing homemade Raspberry Sorbet.
Crafting the Perfect Raspberry Sorbet
The journey to this exquisite dessert begins with the raspberry sorbet. Start by taking 500 grams of frozen raspberries, which should be thawed before use. Blend the berries until the mixture is completely smooth. For the finest texture, pass this puree through a fine sieve to remove the seeds.
Next, combine the smooth raspberry puree with 280 millilitres of water, 200 grams of caster sugar, and a pinch of salt in a saucepan. Place this over low heat, stirring continuously until the sugar has fully dissolved. Once done, transfer the mixture to a bowl and refrigerate it until it is completely cold. The final step is to churn the cold mixture in an ice cream maker, following the manufacturer's instructions for the best results.
Building the Pandan Meringue Nests
While the sorbet base is chilling, preheat your oven to 100 degrees Celsius. Prepare two baking trays by lining them with baking paper. For uniformity, trace six 10-centimetre rounds onto the paper to use as guides.
To make the meringue, you will need six egg whites. Using an electric mixer, whisk them until soft peaks form. Gradually add 300 grams of caster sugar, just one tablespoon at a time, while continuing to beat the mixture. Keep going until the meringue is glossy and firm. Then, add three teaspoons each of vinegar (or lemon juice) and pandan extract, whisking briefly to combine everything.
Spoon the beautiful green-tinted meringue into a piping bag and carefully pipe it into the traced rounds on your prepared trays. Bake the meringues for one hour, or until they are crisp to the touch. A crucial tip for perfect meringue is to turn the oven off once the baking time is up and let the meringues cool completely inside with the door slightly ajar. This prevents them from cracking.
Creating the Zesty Lemon Curd
The third component of this dessert is a rich and creamy lemon curd. In a saucepan, whisk together four whole eggs, four additional egg yolks, and 330 grams of caster sugar until the mixture is smooth. Then, add 160 grams of chopped unsalted butter, the zest of four lemons, and their juice.
Cook this mixture over a low heat, whisking constantly. It is essential to keep stirring to prevent the eggs from scrambling. Continue until the curd has thickened sufficiently. For an ultra-smooth finish, strain the cooked curd through a fine sieve. Cover it directly with plastic wrap to prevent a skin from forming and refrigerate it until it is cold.
Assembling Your Masterpiece
Now for the fun part: bringing all the elements together. Take your completely cooled meringue nests and spoon a generous amount of the cold lemon curd into the centre of each one. To finish, top the dessert with a dollop of whipped cream, some fresh raspberries, and a sprinkle of toasted slivered almonds for a delightful crunch. Serve your beautiful Pandan Meringue creation immediately with a scoop of the freshly churned raspberry sorbet on the side.
This dessert is a true celebration of contrasting flavours and textures, from the crisp, aromatic meringue to the sharp, creamy curd and the bright, icy sorbet. It's a guaranteed crowd-pleaser for any occasion.
