Easter Dessert with Lemon and Liquorice 0 Comments


Easter Dessert with Lemon and Liquorice

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The recipe is made by Helle from madsymfonien.dk
(4-5 people)

Ingredients
Meringue sticks (10 pcs.)
• 10 g pasteurised egg whites
• 30 g icing sugar

Lemon maringues (about 8 pcs.)
• 20 g pasteurised egg whites
• 40 g icing sugar
• Grated zest of 1 organic lemon
• Yellow food colouring

Liquorice Cream
• 75 g mascarpone
• 15 g icing sugar
• 1 tbsp Johan Bülow Sweet Liquorice Syrup
• 1.25 ml double cream

Directions
Meringue sticks
Whisk the egg whites until stiff then gradually add the icing sugar.  Continue to whisk for about 5 minutes.  Spoon the mixture into a piping bag with a round nozzle (6 mm) and pipe 10 x 10 cm lengths onto a lined baking sheet.  Bake on the bottom shelf of a 90C pre-heated oven for 1 hour. Leave to cool on the baking sheet and store in an airtight container.

Lemon meringues
Whisk the egg whites until stiff and gradually add the icing sugar.  Continue to whisk for about 5 minutes.  Add the grated lemon zest and a few drops of yellow food colouring.  Mix well.   Spoon the mixture into a piping bag with a round nozzle (6mm) and pipe into 4cm rounds on a lined baking sheet.  Bake on the bottom shelf of a 90C pre-heated oven for 1 hour. Leave to cool on the baking sheet and store in an airtight container.

Liquorice cream
Beat the mascarpone, icing sugar and liquorice syrup together until thick and creamy. Whip the cream until soft peaks form and gently fold into the mascarpone mixture.  Spoon the liquorice cream into a piping bag with a round nozzle.

To serve
Arrange the dessert on plates or small slates.  Pipe the liquorice cream in random dots on the plates.  Crush the white and yellow meringues, keeping some larger pieces.  Arrange the meringues on top of the liquorice cream and sprinkle with a little liquorice powder.
Serve immediately.

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