Lemon meringue parfait gateax
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | pc | Lemon pc for curd, and grated rind |
| 4.00 | pc | Lemon juice |
| 500.00 | ml | Sugar |
| 4.00 | pc | Eggs, large (class A) beaten |
| 250.00 | g | MARVELLO Full Fat Spread 20 x 250g |
| 30 ready made meringues crushed | ||
| 100.00 | g | CARTE D'OR Cheesecake 6 x 1kg |
| 100.00 | g | CARTE D'OR Tiramisu 6 x 1kg |
| 150.00 | ml | Water |
| 525.00 | ml | MEADOWLAND Classique 10 x 1L |
Preparation
1.To make curd: In a double boiler add lemon juice, lemon rind, sugar and margarine and stir until dissolved.
2.Gently whisk in eggs and cook through until coats back of a spoon
3.Spoon into a container and leave to cool completely in the fridge
4.Make up parfait as per packaging instructions
5.Fold chilled lemon curd into parfait mixture, divide into 3 equal portions
6.Divide roughly crushed meringues in 3 equal portions
7.In a spring tin layer crushed meringue, then lemon parfait and repeat layers to finish with parfait
8Cover and freeze for 3 hours, unmould, decorate
9.Portion and serve with Granadilla sauce
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