Recipe of the Month: Steve Smith at Bohemia's Lemon Meringue Cocktail
Light-as-air lemon meringue... in a glass. This show-stopping dessert from Bohemia chef Steve Smith will be the perfect finale to your dinner party this Christmas or New Year's Eve. And with all the elements prepared beforehand, all you'll need to do on the night is fill each martini glass with the lemon curd and top with meringue espuma. Read on for the how-to.
Lemon Meringue Cocktail (makes 10)
To make the Lemon Curd
Zest from 2 lemons
Juice from 4 lemons
Combine the eggs, sugar, lemon juice and zest into a heavy bottomed saucepan. Gradually bring to the boil, stirring constantly. Reduce the heat and cook, stirring continuously for 5 minutes. Remove from the heat and whisk in the butter, adding a little at a time. Work piece by piece, making sure all of the butter is thoroughly mixed in before adding the next. Place into a suitable container, cover with greaseproof paper and allow to cool. Transfer the curd into a piping bag.
To make the Lemon Meringue Espuma
125g crème fraiche
55g lemon juice
15g dried egg whites
75g icing sugar
2g powdered gelatine
Place all the ingredients into a food processor and blend until smooth. Transfer into a ½ litre ISI canister or cream dispenser / whipper. Charge with one gas bulb. Shake to mix thoroughly. Place into the fridge. Use as required.
Pipe the lemon curd into the bottom of the cocktail glass, and cover with the meringue foam. Garnish with baby meringues as desired. Serve immediately.