100g yolks
1 whole eggs
140g sugar
100ml lime juice and the zest of all the limes from juicing
180g butter
400g chickpea water, reduced to 150g
300g caster sugar
4g cream tartar
Seeds of ½ vanilla bean
2 tsp white wine vinegar
Large pinch salt
10g corn starch
Cream the eggs with the sugar add the butter, juice, zest of the lime and whisk on a low heat until it thickens.
Simmer for 2-3 minutes, then place into the fridge to cool.
Place the chickpea water into the mixing bowl. Once reduced and whipped up, add the salt. When you have a thick consistency, add the vinegar and caster sugar slowly until it thickens.
Add the cornflour, vanilla seeds and whip again until firm.
Using a large kitchen spoon, make nice individual quenelles and place onto a baking sheet lined with parchment paper, allowing space between each quenelle.
Bake at 110c for about 2 hours until dry.
Diced mango
1/2 passion fruit
4 raspberries
3 strawberries cut into quarters
Fresh lime to microplane
Place the lime curd into the bottom of the meringue, then the fruit on top and grate over the lime.
100g yolks
1 whole eggs
140g sugar
100ml lime juice and the zest of all the limes from juicing
180g butter
400g chickpea water, reduced to 150g
300g caster sugar
4g cream tartar
Seeds of ½ vanilla bean
2 tsp white wine vinegar
Large pinch salt
10g corn starch
Cream the eggs with the sugar add the butter, juice, zest of the lime and whisk on a low heat until it thickens.
Simmer for 2-3 minutes, then place into the fridge to cool.
Place the chickpea water into the mixing bowl. Once reduced and whipped up, add the salt. When you have a thick consistency, add the vinegar and caster sugar slowly until it thickens.
Add the cornflour, vanilla seeds and whip again until firm.
Using a large kitchen spoon, make nice individual quenelles and place onto a baking sheet lined with parchment paper, allowing space between each quenelle.
Bake at 110c for about 2 hours until dry.
Diced mango
1/2 passion fruit
4 raspberries
3 strawberries cut into quarters
Fresh lime to microplane
Place the lime curd into the bottom of the meringue, then the fruit on top and grate over the lime.
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