Dessert · Season 11

Lemon Meringue with Rosemary and Ginger

Name: Lemon Meringue with Rosemary and Ginger
Yield: 4
Ingredients: 250ml pure cream; 150ml milk; ½ bunch rosemary, leaves only; zest of 1 lemon; 5 egg yolks; 110g caster sugar; pinch citric acid; 65g unsalted butter, softened; 65g plain flour; 25g rice flour; 20g caster sugar; 1 ½ tsp ground ginger; 100g egg whites, at room temperature; 100g caster sugar; 100g pure icing sugar; 10g cornflour; 5g freeze dried raspberries; 1 sheet gold gelatine; 150g caster sugar; 100g cold unsalted butter; juice and zest of 2 lemons; 2 eggs; 2 egg yolks; ¼ tsp citric acid; lemon balm leaves

Tessa Boersma

Contestant · 23 Jul 2019

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Lemon and Rosemary Ice Cream

250mlpure cream

150mlmilk

½ bunchrosemary, leaves only

zest of 1 lemon

5egg yolks

110gcaster sugar

pinchcitric acid

Ginger Crumb

65gunsalted butter, softened

65gplain flour

25grice flour

20gcaster sugar

1 ½ tspground ginger

Meringue Shards

100gegg whites, at room temperature

100gcaster sugar

100gpure icing sugar

10gcornflour

5gfreeze dried raspberries

Lemon Curd

1 sheetgold gelatine

150gcaster sugar

100gcold unsalted butter

juice and zest of 2 lemons

2eggs

2egg yolks

¼ tspcitric acid

Garnish

lemon balm leaves

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Pure CreamRosemaryFlourGold Gelatine LeavesCaster SugarLemonGround GingerFreeze-Dried Raspberry PowderDessert

Recipe by Tessa Boersma, Season 11. Originally published by Network 10 on 23 Jul 2019.

Original on 10 Play ↗