TOWER OF LEMON CURD RASPBERRY COULIS TOPPED WITH SWEET MERINGUE BUDS
Ingredients
Raspberry Coulis- 500g raspberries
- 1/3 cup castor sugar
- 9 egg whites
- Lemon juice, few drops
- 500g castor sugar
- 50ml Dilmah Lemon Tea, strong brew, chilled
- 8 eggs
- 680g sugar
- 250ml lemon juice
- Zest of 4 lemons
- 340g butter
Methods and Directions
Raspberry Coulis- Place raspberries and sugar in a pot.
- Place pot on a medium heat and stir until raspberries are combined with the sugar and cook till it softens.
- Mush the raspberries into a purée and take of the heat.
- Strain or sieve the raspberry mix to get rid of the seeds.
- Whip egg whites and lemon juice till soft peaks form and slowly add the sugar.
- Pipe the meringue onto a greased tray and bake at 120C till crisp.
- Mix all the ingredients in a bowl and transfer to a pot.
- Heat up slowly mixing all the time until you get a thick consistency
- Allow to cool.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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