香橙凝乳蛋白脆饼配烤柿子

香橙凝乳蛋白脆饼配烤柿子

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这款由蛋白脆饼,香橙凝乳和柿子组成的甜点给受欢迎的法式甜点增添了一点日式风味。这款甜点用香橙凝乳和柿子的清新味道精妙的平衡了蛋白脆饼酥脆香甜的口感和味道。作为晚餐的收尾,这款甜点绝对当仁不让,它美味而独特,浪漫的很彻底。食谱来自了不起的英国大厨。

材料

yuzu curd
2 fresh yellow yuzu, zested and juiced
50g of butter, cubed
100g of sugar
2 egg yolks

meringue
1 egg white
55g of caster sugar
150g of double cream
1 hachiya persimmon, ripe

做法

  1. Boil a small pan of water and find a small glass bowl which snugly fits on top of it to create a bainmarie.
  2. Place the yuzu juice, yuzu zest, cubed butter and sugar in the glass bowl. Sit the bowl on top of the simmering pan and stir until the butter has melted.
  3. Add the egg yolks to the bowl and continue stirring over a gentle heat for 10–12 minutes, or until the curd has thickened to a custard-like consistency. Refrigerate. Don't worry if the curd seems a little loose as it will continue to thicken as it cools.
  4. Preheat the oven to 120°C/gas mark 1/4.
  5. To make the meringue, tip the egg whites into a clean mixing bowl and whisk until they form soft peaks. Add the sugar, half a tablespoon at a time, until the meringue mixture becomes glossy and holds its shape.
  6. Spoon the meringue mixture onto a baking tray lined with non-stick baking parchment, using a spatula to shape it into a small nest. Place in the oven for 2–3 hours, until the meringue has dried-out and become crisp. Gently lift it from the baking parchment onto a platter or cake stand.
  7. Cut the persimmon into segments and line them along on a searing hot griddle pan, cooking them for 3–4 minutes on each side so the fruit is softened and lined with black char.
  8. Meanwhile, whip the cream. Spoon it into the meringue and scoop the lemon curd on top. Arrange the persimmon segments in a spiral on top and serve immediately.