Citrus Meringue Wreath
For the Meringue
- 4 egg whites
- 200g caster sugar
- 1 teaspoon vanilla extract
For Creme Anglaise
- 115ml double cream
- 2 teaspoons orange blossom
- 2 egg yolks
- 2 tablespoons caster sugar
For the Assembly
- 150ml double cream
- 2 teaspoons icing sugar
- 60g lemon curd
- 2 small clementines
- 2 passion fruits
- 20g pistachios, roughly chopped
- Handful of lemon thyme
Preheat the oven to 160⁰C/ Fan 150⁰C/ Gas Mark 3.
In a very clean bowl, whisk the egg whites until firm and fluffy. Using a table spoon, slowly add spoonful’s of sugar whilst continuously whisking. Once all the sugar is incorporated, add the vanilla and continue to whisk until firm glossy peaks form.
Line the base of the Cast Iron 30cm Buffet Casserole with a circle of parchment paper and stick down using a little of the meringue. Place a small bowl upside down in the center of the casserole. Spoon the meringue mixture into a piping bag and pipe small swirls in a wreath-like shape using the upturned bowl as a guide – in time, the dip bowl will be turned the right way up and your creme anglaise will be poured inside.
Remove the small bowl from the center of the meringue and place the casserole in the oven. Bake for 1 hour before turning off the oven and allowing to fully cool before removing.
In the meantime, make the creme anglaise. Gently warm the cream and orange blossom in a heavy-bottomed saucepan and when the cream starts to bubble remove from the heat. Whisk together the egg yolks and sugar to form a thick paste before adding a small amount of the warmed cream to the yolks. Pour the yolk mixture back into the saucepan with the cream and return to the heat.
Slowly and gently warm the creme anglaise over a low to medium heat whilst continuously stirring until thick – this should take 4 – 5 minutes. Remove from the heat and cover the surface of the custard with some clingfilm. Leave to one side until ready to serve.
When ready to assemble the dessert, whisk together the cream and sugar to form soft peaks. Spoon over the cooled meringue evenly distributing around the wreath. Drizzle over the lemon curd followed by the passion fruit seeds. Slice the clementine’s and arrange decoratively along with a little lemon thyme.
Remove the clingfilm and return the creme anglaise to the heat. Gentle warm for a few minutes before pouring into the small bowl previously used as a guide and place in the center of the meringue wreath. Finish with a sprinkling of icing sugar and a little orange zest.