Lemon and Vodka Cream Meringue Towers

[kickingfrog]

Lemon and Vodka Cream Meringue Towers

(From Manna vegetarian restaurant )

Lemon and Vodka Cream Meringue Towers on Tequila and Lime Creme Anglais

Preparation: 50 minutes
Cooking: 30 minutes
Serves 4.

Ingredients:
For the Meringues
2 egg whites
pinch of salt
100g caster sugar

For the Lemon Curd
finely grated rind of 1 lemon and juice of 2 lemons
100g caster sugar
2 large eggs, beaten
For the Vodka Cream
300ml double cream
2 tsp caster sugar
3 tbsp vodka

For the Creme Anglais
3 egg yolks
50g caster sugar
250ml single cream
finely grated rind and juice of 1 lime
3 tbsp tequila
sprigs of mint and pared lemon and lime rind (see Cook's tip), to decorate

Method:
1) Preheat the oven to 140C/275F/Gas 1.
Meanwile, line a large baking sheet with baking parchment.

2) Whisk the egg whites with the salt to stiff dry peaks. Gradually whisk in the sugar, a tablespoonful at a time, until thick and glossy. Spoon into a large piping bag with a 1.25cm plain nozzle and pipe into four 7.5cm circles, four 5cm circles and four 2.5cm rosettes. Bake for 30 minutes.

3) Meanwhile make the lemon curd. In a small bowl whisk together the lemon rind and juice, sugar and eggs. Place over a pan of simmering water and cook, stirring occasionally, until the mixture coats the back of a spoon (this should take 5-6 minutes). Cool completely (the mixture will thicken slightly on cooling).

4) To make the vodka cream, whisk the cream and sugar together until soft peaks form. Gently stir in the vodka and chill.

5) Meanwhile, make the creme anglais. In a bowl, whisk the egg yolks with the sugar. In a pan, heat the cream to just below boiling, then add to the egg mixture, stirring continuously. Add the lime rind. Return to the pan and heat gently, stirring continuously, until the custard coats the back of a spoon (this will take 4-5 minutes). Remove from the heat and stir in the lime juice and tequila. Chill until ready to serve.

6) To serve, pour some creme anglais on the centre of each serving plate. Place the largest meringue in the middle and spoon some vodka cream on to it. Put the middle-sized meringue on top. Pour some lemon curd over it and put the smallest meringue on top. Decorate with the mint sprigs and pared lemon and lime rind.

Per serving: 846 calories.
Fibre 0.02g, Carbohydrate 73g, Fat 54g,
Saturated fat 34g, Protein 9g,
Added sugar 68g, Salt 0.35g.

Cook's Tip: to make the lemon and lime rind decoration, thinly pare the rind from 1 small lemon and 1 small lime. Remove the pith, thinly shred the rind and place in a bowl with a little caster sugar. Cover with boiling water. Allow to cool completely. Drain and pat dry on kitchen paper before using.


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