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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep42 - Poached Meringue in Orange Scented Custard with Pistachio Praline


Team: Mitch & Laura

Prep: 1hour

Cook: 1hour 20mins

Serves: 6

 

INGREDIENTS

Orange segments and raspberries, to serve

 

CANDIED ORANGE ZEST

1 orange

200g caster sugar

100ml water

 

PISTACHIO PRALINE

1 cup shelled pistachios

220g caster sugar

60ml water

 

ORANGE SCENTED CUSTARD

300ml milk

300ml thickened cream

finely grated zest of 2 oranges

1 vanilla bean, seeds scraped

5 egg yolks

75g caster sugar

 

POACHED MERINGUE

4 egg whites

220g caster sugar

 

METHOD

  1. To make candied orange zest, using a vegetable peeler, thinly peel skin from orange and cut into thin strips (alternatively use a zester).
  2. Place in a small saucepan of cold water and bring to the boil. Drain. Place sugar and water in a small saucepan over low heat and stir, without boiling, for 8-10 minutes or until sugar dissolves. Add zest strips and simmer over lowest heat for about 30 minutes or until translucent. Drain and trasnfer to a rack to cool.
  3. To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer.
  4. Stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to a boil. Boil, without stirring, until golden brown.
  5. Carefully pour caramel over nuts on prepared tray. Cool until set. Break into pieces. Process until coarsely chopped.
  6. To make custard, stir milk, cream, orange zest, vanilla beans and seeds in a heavy-based saucepan over lowest heat, without boiling, until hot. Remove from heat and set aside for 30 minutes to cool and infuse.
  7. Strain through a fine sieve into a clean saucepan and heat over low heat until hot.
  8. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until custard is thick enough to coat the back of a spoon.
  9. Preheat oven to 120C.
  10. To make meringue, beat egg whites with an electric mixer to form soft peaks. Gradually add sugar, beating until mixture is thick and glossy and sugar has dissolved. Spoon into a silicone loaf pan.
  11. Place loaf mould in a baking dish. Add enough boiling water to come half way up side of mould.
  12. Bake for about 15 minutes or until meringue is set and firm to touch. Remove from water bath and cool completely. Invert cooled meringue onto a tray and cut into thick slices.
  13. Serve poached meringue with custard, praline, candied zest, orange segments and raspberries.

 

TIPS

  • Infuse milk and cream with orange and vanilla overnight for an extra intense flavour.
  • If preferred, you could make the meringue in small individual silicone moulds.

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