Strawberry Curd, Meringue Sandwich With Strawberry Pate & Coconut Ice Cream

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
Strawberry puree
Caster sugar 
Egg yolk  
Lemon zest
Unsalted butter
For the meringue
Egg white 
Caster sugar   
Icing sugar    
For the pate
Pectin powder   
Castor sugar 
Strawberry puree
Grain sugar  
Liquid glucose 
For the ice cream
Egg yolks 
Fresh cream  
Coconut milk 


110 gm
210 gm
225 gm
from 2 lemons
25 gm
175 gm

100 gm
 100 gm
200 gm

20 gm
50 gm
225 gm
150 gm
300 gm
175 gm

80 gm
300 ml
200 ml


  1. 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.
  2. 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.
  3. 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.
  4. 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.