Lemon curd, short bread biscuit, poppy seed mirangue Recipe
125g cold unsalted butter (cubed)
55g caster sugar
180g plain flour
1 vanilla pod
Start by scraping out the vanilla seeds from the pod, add them to a mixing bowl then add in all of the other ingredients and start rubbing the butter and flour through your fingers creating a crumble. Once the mixture resembles a fine crumble start to bring the mixture together in your hands forming a dough then tip out on to a clean work surface and start to knead it for 2 minutes to bring the entire mixture together, wrap in cling film and chill in the fridge for 30mins.
Pre heat the oven to 160 degrees. Roll out the rested dough in between two sheets of grease proof paper to a thickness of 5mm. Remove the top paper then, place onto a baking tray and place in the fridge to chill for 5 minutes until light golden brown.
Using a cake ring press into the shortbread then allow Bake for 15 minutes unt to cool down to room temperature.
8 unwaxed lemons
400g caster sugar
200g unsalted butter
6 whole eggs
2 egg yolks
5 bronze gelatine leaves
For the lemon curd start off by zesting and juicing all the lemons, then place into a pot with the sugar and butter.
Soak the gelatine in cold water, whisk the eggs and yolk together once the sugar and butter has dissolved. Pour a third of the mix into the eggs then back into the lemon mixture and place back onto the stove. Continuously stir the mixture until it reaches 80 degrees then add in the soaked gelatine and dissolve off the heat then strain. Allow the curd to cool down for 5 minutes then pour on top of the shortbread and set in the fridge.
Poppy seed Italian meringue
3 egg whites (room temperature) 180 caster sugar
1/2 tsp distilled vinegar
Pinch of salt
15g poppy seeds
Place the sugar and water in to a pan and bring up to a boil. Turn down to a simmer and carry on cooking until the sugar reaches 110 degrees. At this point start to whisk the egg whites with the vinegar and salt until fully aerated.
Once the sugar reaches 118 degrees, steadily pour the sugar into the whipped meringue and continue whisking until the bottom of the bowl feels cool. Add in the poppy seeds and whisk to incorporate. Place the mix into a pipping bag ready for later use.
De mould the cake ring using a blow torch, portion the lemon curd into reasonable sizes and pipe the poppy seed meringue onto each portion and then toast the top with the blow torch and serve.