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Serves 8
Medium
By David Higgs
Published 2018
This was the dessert that the competitors had to pull off in one of the Masterchef SA episodes. As you can see, it’s not easy but bloody delicious and rewarding when you get it right.
Hydrate the gelatin leaves in ice water. Heat half of the purée and dissolve the gelatin leaves, add the remaining purée and leave to set to a gel consistency. In a mixer, whip the egg whites to stiff peaks, adding the castor sugar in parts to create a meringue. Then, using a different container and the same mixer, whip the cream to soft peaks. Fold the gel into the meringue in 2 parts. Fold th
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