Lemon Meringue Gateaux

Dacquoise:

• 125g Pistachio Nuts
• 125g Almonds
• 5g Green Tea Leaves
• 63g Icing Sugar - Sifted
• 30g Cake Flour
• 160g (6) Egg Whites
• 125g Castor Sugar

Heat oven to 160°C.
Combine the nuts and green tea in a food processor.
Process into a fine powder.
Mix nut powder, flour and icing sugar in a bowl.
In electric mixer, beat the egg whites till stiff.
Add the sugar in a steady stream until all is combined.
Beat for another 5-10 minutes until thick and glossy.
Fold the flour & nut mixture into the meringue.
Pipe the meringue onto greaseproof paper in a 16cm mould of 1cm thick.
Bake for 30 minutes until the bottom is dry and free of sticky patches.
Allow to cool and dry.

Curd:

• 105g Butter
• 100g Castor Sugar
• 100g Fresh Lemon Juice
• 7 Egg Yolks
• 40g Water
• 5g Gelatine Powder

In a small milk-pot, combine the water and the gelatine powder.
Boil the butter, lemon juice and sugar together.
Remove from the heat and temper with the egg yolks.
Return the pot to a lower heat and stir until mixture thickens.
Melt the gelatine over a very low heat and add to the lemon curd.
Strain the curd through a fine sieve, into a 13,5cm mould at about 1cm thick and set.

Biscuit:

• 90g Butter
• 125g Flour
• 40g Castor Sugar
• 25g White Chocolate Chips

Cream the butter and the sugar lightly.
Rub the butter mixture into the flour.
Add the chocolate and mix into soft dough.
Press the dough into a 18cm mould at about 5mm thick.
Bake at 150°C until light golden brown.
Remove and let cool.

Italian Meringue for Mousse and Shards:

• 225g Castor Sugar
• 75g Water
• 3 (105g) Egg Whites

Place sugar and water into a small milk-pot over a medium heat.
Heat to exactly 118°C.
Meanwhile whisk egg whites to stiff peak.
Add the cooked sugar syrup to the egg whites in a steady stream while the machine is running.
Beat for a further 10 minutes until cooled.

Shards:

• 100g Italian Meringue

Heat oven to 100°C.
With a palette knife, spread a thin layer of meringue onto a sheet of greaseproof paper
Place into the oven and cook until completely dry.
Mousse:

• 200g Lemon Juice
• 100g Castor Sugar
• 15g Lemon Zest
• 150g Italian Meringue
• 10g Gelatine Powder
• 80g Water
• 500g Cream

Combine the water and gelatine powder in a small pot.
In a large mixing bowl combine the sugar, lemon juice and zest.
Add the Italian meringue and mix.
Melt the gelatine over a very low heat and add.
Whip the cream and fold into the mixture.

Italian Meringue for coating:

• 300g Castor Sugar
• 100g Water
• 4 (140g) Egg Whites

Place sugar and water into a small milk-pot over a medium heat.
Heat to exactly 118°C.
Meanwhile whisk egg whites to stiff peak.
Add the cooked sugar syrup to the egg whites in a steady stream while the machine is running.
Beat for a further 10 minutes until cooled.

Assembly:

1. Fill the bottom of the dome with mousse.
2. Place the set disk of lemon curd in the middle.
3. Add more mousse on top of the curd.
4. Place the dacquoise disk into the mould, allowing some space for more mousse.
5. Place the biscuit base on top, ensuring that it is level.
6. Freeze the gateaux.
7. Once frozen, remove from the mould.
8. Pipe the Italian meringue onto the gateaux.
9. Carefully Brullee with a blow torch.
10. Garnish with meringue shards.