Strawberry Curd, Meringue Sandwich with Strawberry Pate & Coconut Ice Cream is a delicious dessert made with fresh strawberries. Chef Minila Maria from Taj Krishna has shared this mouth-watering recipe.
Strawberry Curd, Meringue Sandwich with Strawberry Pate & Coconut Ice Cream
For the strawberry curd
- For the curd, cook the yolks, sugar, lemon zest and strawberry puree on a double boiler. Make slurry from the cornstarch to add to the strawberry mixture, and cook until the curd thickens to a coating consistency. Add softened unsalted butter when the curd cools down. Refrigerate.
- For the meringue, preheat the oven to 90°C. Whip egg whites on a tabletop mixer, adding caster sugar little by little until stiff peaks form. Fold in the icing sugar and pipe on a silpat. Bake the meringue for 30 minutes.
- For the pate, bring the strawberry puree, water, grain sugar and liquid glucose to a boil. Add the pectin and caster sugar, and cook until a setting consistency. Set in moulds.
- For the ice cream, boil fresh cream, coconut milk and sugar. Temper the mixture in the egg yolks. Cool the mixture completely, and churn the base in an ice cream churner. Plate as shown. Serves 3-4.