Meringue with yuzu curd and griddled persimmon
Ingredients
Yuzu curd
- 2 fresh yellow yuzus , zested and juiced
- 50g of butter , cubed
- 100g of sugar
- 2 egg yolks
Meringue
- 1 egg white
- 55g of caster sugar
- 150g of double cream
- 1 hachiya persimmon, ripe
Method
1
Boil a small pan of water and find a small glass bowl which snugly fits on top of it to create a bain marie
2
Place the yuzu juice, yuzu zest, cubed butter and sugar in the glass bowl. Sit the bowl on top of the simmering pan and stir until the butter has melted
3
Add the egg yolks to the bowl and continue stirring over a gentle heat for 10–12 minutes, or until the curd has thickened to a custard-like consistency. Refrigerate. Don't worry if the curd seems a little loose as it will continue to thicken as it cools
4
Preheat the oven to 120°C/gas mark 1/4
5
To make the meringue, tip the egg whites into a clean mixing bowl and whisk until they form soft peaks. Add the sugar, half a tablespoon at a time, until the meringue mixture becomes glossy and holds its shape
6
Spoon the meringue mixture onto a baking tray lined with non-stick baking parchment, using a spatula to shape it into a small nest. Place in the oven for 2–3 hours, until the meringue has dried-out and become crisp. Gently lift it from the baking parchment onto a platter or cake stand
7
Cut the persimmon into segments and line them along on a searing hot griddle pan, cooking them for 3–4 minutes on each side so the fruit is softened and lined with black char
8
Meanwhile, whip the cream. Spoon it into the meringue and scoop the lemon curd on top. Arrange the persimmon segments in a spiral on top and serve immediately
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Meringue with yuzu curd and griddled persimmon
