Blueberry and violet curd with crumble and meringue | Recipe | V-ZUG Hong Kong

Ingredients

• 3 egg whites
• 75 g sugar
• 60 g icing sugar
• 1 tbsp. blueberry powder
• 1 tbsp. cornflour
• Some edible violets
• 120 ml blueberry juice
• 120 ml violet syrup
• 120 g butter
• 60 ml lemon juice
• 2 eggs
• 2 egg yolks
• 2 tbsp. cream
• 1½ tbsp. sugar
• 1 tsp cornflour
• 1 lemon
• 2 leaves gelatine
• 130 g unrefined sugar
• 100 g flour
• 20 g freeze-dried blueberries
• 10 g blueberry powder
• 110 g butter
• Edible violets