By Matthew Kemp - Restaurant Balzac
· 240g castor sugar
· 80g water
· 120g egg whites
n Place A in a heavy based saucepan and put over a moderate heat.
n Cook until 121 degrees Celsius. Remove and allow to cool for 1 minute.
n Whilst cooling whisk the egg whites in an electric mixer to soft peak consistency.
n Lower the speed to no.1 and carefully and slowly drizzle the molten sugar into the egg whites. Increase speed to no.5 and whisk until meringue is cool.
Mango Ice Cream
· 250ml mango puree (passed through fine sieve)
· 140g castor sugar
· 20ml lemon juice
· 250ml cream (45%)
n Place puree, castor sugar and lemon juice into a bowl and whisk until sugar is dissolved.
n Add cream gently stirring.
n Churn in an Ice Cream Machine according to manufacturers instructions.
· 260ml water
· 100g castor sugar
· 60ml liquid glucose
· 50ml tequila (Patron Silver)
· 70ml lime juice
n Place all of A into a heavy based pot. Place over a moderate heat. Bring to the boil. Remove and cool.
n Add B to the cooled syrup, mixing well
n Churn in Ice Cream Machine according to Manufacturers instructions.
· mango ice cream
· margherita sorbet
· italienne meringue
· 8 x vanilla sponge discs – 70mm diameter and 5mm thick
· 8 x ramekins – 80 to 100ml capacity
· Selection of fruit – Bethonga pineapple, passionfruit, lychee, rockmelon, achacha
· Micro herbs to garnish – baby coriander and lemon balm
n Place ramekins on the bench and ½ fill with the mango ice cream then the margharita sorbet topping with sponge discs pressing firmly down. Place in freezer.
Day of Enjoyment
n Remove Bombe interiors from the freezer, run a knife around the inside to remove from ramekin
n Place on a square of parchment paper. About 10cm squared. Place in freezer.
n Now make meringue
n Remove one interior at a time and cover with meringue using a palette knife and back of spoon and allow your creative juices to flow with swirls and spikes of meringue. Return to the freezer
n To finish set an oven to 200 degrees celcius. Place bombes on baking tray, place in oven for 3-4 minutes. Remove and place in the centre of your plates.
n I find it is best now to run over with a gas gun to get an even colour
n Garnish with your prepared fruit and finish with herbs.
n For leftover ice cream and sorbet give the kids the mango and we get the sorbet in a martini glass topped with another shot of tequila and soda water.