Poached meringue, pink peppercorn meringue, sheep’s milk yoghurt cream, shiso granita

Poached meringue, pink peppercorn meringue, sheep’s milk yoghurt cream, shiso granita

By
From
Supernormal
Makes
12 meringues
Photographer
Earl Carter

The shiso granita brings an unexpected, refreshing, aromatic element to this dessert.

Ingredients

Quantity Ingredient
75g egg whites, (about 2 1/2 egg whites)
5g egg white powder, (about 1 teaspoon)
75g caster sugar
1 tablespoon extra caster sugar
1/4 teaspoon vanilla bean paste
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
1 fuji apple

Shiso granita

Quantity Ingredient
55g sugar
20g shiso leaves

Pink peppercorn meringue

Quantity Ingredient
1 egg white
2 tablespoons icing sugar
2 tablespoons caster sugar
pinch salt
pinch ground white pepper
1 tablespoon finely crushed pink
peppercorns, sifted

Sheep’s milk yoghurt cream

Quantity Ingredient
150g sheep’s milk yoghurt
2 tablespoons pouring cream
1 tablespoon caster sugar
1/4 teaspoon vanilla bean paste

Method

  1. To make the shiso granita, heat 190 ml water and the sugar in a small saucepan over medium heat, stirring, until the sugar has dissolved. Set aside to cool.
  2. Bring a saucepan of water to the boil. Blanch the shiso leaves for 30 seconds then cool them in iced water. Strain them, squeeze out any excess water and place the leaves in an upright blender. Add the cooled sugar syrup and blend on high speed until the syrup is dark green.
  3. Pass the syrup through a fine sieve, then pour it into a shallow plastic tray. Place in the freezer, stirring with a fork every 10 minutes, breaking up any ice crystals as they develop. Continue until your granita is frozen and has a light, flaky texture.
  4. To make the pink peppercorn meringue, preheat the oven to 100°C. Line a baking tray with baking paper.
  5. In the bowl of a stand mixer, whisk the egg white until foamy. While still whisking, sprinkle in the sugars, salt and white pepper. Whisk until the meringue is thick and glossy, then spread it out on the lined baking tray to a thickness of about 3 mm. Sprinkle the crushed pink peppercorns evenly over the top. Bake in the oven for 3 hours. Turn off the oven and leave to cool for another 2 hours. Alternatively you can use a dehydrator.
  6. To make the sheep’s milk yoghurt cream, put the yoghurt in a colander lined with muslin set over another bowl. Transfer to the refrigerator and leave for 2 hours or until the yoghurt has thickened. Discard the liquid.
  7. In a medium bowl, whip the cream with the sugar and vanilla. Fold the yoghurt into the cream and leave in the refrigerator until needed.
  8. In the bowl of a stand mixer, whisk the egg whites with the egg white powder until soft peaks form. With the mixer running, gradually sprinkle in the caster sugar and whisk until the mixture forms stiff peaks. Turn the mixer down to a low speed and mix in the vanilla and lemon zest until well combined.
  9. Use two spoons to make 6–8 cm egg shapes, or quenelles, out of the meringue.
  10. Place the meringues onto small rounds of baking paper that fit comfortably into your steamer (approximately 4 meringues per steamer basket).
  11. Steam the meringues over boiling water for about 5 minutes with the lid on. Break one open to see if it is cooked all the way through. It should not be runny and should look firm. (If the meringues puff up, this means your steamer is too hot and the meringue has overcooked.) Once the meringues are cooked, transfer them to a tray lined with baking paper and leave to cool at room temperature before refrigerating.
  12. In a small saucepan over medium heat, combine 60 ml water with the extra tablespoon caster sugar and heat until the sugar has dissolved. Remove from the heat and allow to cool, then add the lemon juice.
  13. Peel the apple and dice it into 5 mm cubes. Put the cubes in the sugar syrup immediately so they don’t discolour.
  14. To serve, place a large spoonful of yoghurt cream on a serving plate, followed by a poached meringue and 1 tablespoon of apple pieces. Scatter over 2 tablespoons of shiso granita and finish by crushing the pink peppercorn meringue over the entire dish.
Tags:
super normal
andrew
mcconnell
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