Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 3 egg whites
- Pinch salt
- ¾ cup Chelsea Caster Sugar
- 3 tsp cornflour
- 1 tsp vanilla extract
- ½ tsp white wine vinegar
- Finely grated zest and juice of 2 lemons (you'll need ⅔ cup juice)
- ½ cup Chelsea Caster Sugar
- 3 eggs
- 80g butter, diced
- 300ml thickened cream
- Pulp of 5 passionfruit
Additional tips
Love fresh berries? Top this dessert with them in place of the passionfruit. To make it extra special, look for fresh red currants - these are available for only a short period in November and December.
Chelsea Products in Recipe
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Will
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Method
Preheat oven to 120°C conventional (or 100°C fan-forced).
Draw four 8cm circles on a sheet of baking paper. Put paper on an oven tray. Repeat with another sheet of baking paper and tray.
Put egg whites and salt in the small bowl of an electric mixer and beat until soft peaks form. With motor running, add first measure of<strong> Chelsea Caster Sugar,</strong> 1 tablespoon at a time, beating well after each addition. Beat until mixture is thick and glossy. Add cornflour, vanilla and vinegar. Beat until just combined.
Whip cream until soft peaks form. Put 1 meringue on each serving plate. Top with cream and curd, then add another meringue. Spoon on cream, and top with passionfruit pulp. Serve.
Meanwhile, put zest, juice, second measure of <strong>Chelsea Caster Sugar</strong> and eggs in a heatproof bowl over a pan of simmering water. Whisk until combined. Add butter and stir until melted and mixture is combined. Continue to stir for 10 mins or until mixture thickens. Remove from heat and cover surface of curd with plastic wrap. Refrigerate for 30 mins
Additional tips
Love fresh berries? Top this dessert with them in place of the passionfruit. To make it extra special, look for fresh red currants - these are available for only a short period in November and December.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Will
5
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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- 1 Tbsp cocoa powder
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ingredients
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- 150g butter, softened (or Olivani Spread)
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
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learn about baking
How to Choose SugarFor Baking?
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