Yuzu tart, lime curd and coconut meringue sticks – Food & Home Magazine
Yuzu tart, lime curd and coconut meringue sticks
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Cooking tools:
- Ice cream maker
- Hand mixer
- Freezerproof container
- Freezerproof bowl
- Freezer
Ingredients
- <h3>SWEET PASTRY</h3>
- 325g butter
- 175g icing sugar
- 500g cake flour
- pinch salt
- 100g beaten egg (about 2 large eggs)
- <h3>YUZU TART</h3>
- 200ml fresh cream
- 200g sugar
- 100ml yuzu juice (available at Asian supermarkets)
- 5 eggs
- <h3>COCONUT MERINGUE STICKS</h3>
- 100g egg whites (about the quantity from 3 eggs)
- 100g castor sugar
- 100g icing sugar, sieved
- <h3>BUCHU SORBET</h3>
- 600ml water
- 300g sugar
- 100g buchu (you’ll have to forage to get your hands on buchu)
- 1 egg white
- <h3>INVERROCHE GIN AND BERRY GEL</h3>
- 6 x 2g gelatine leaves
- 100g berry purée
- 50g sugar
- 100g Inverroche Gin
- berries, to serve
- microherbs, to decorate
- toasted desiccated coconut, to garnish
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