vanilla meringue with blueberry créme anglaise, lemon curd, peach chantilly and diced strawberries
Recipe courtesy of Anna Crumley, Pastry Chef, Cherokee Country Club (Knoxville, Tenn.)
Ingredients
- Vanilla Meringue
- egg whites - 4 ea.
- sugar - 250 gms.
- cream of tartar - 2 tsp.
- Lemon Curd
- lemon juice - 1 cup
- water - 1/2 cup
- sugar - 400 gms.
- egg yolks - 15 ea.
- butter - 255 gms.
- Blueberry Anglaise
- milk - 2 cups
- heavy cream - 2 cups
- egg yolks - 12 ea.
- sugar - 8 oz.
- lemon - 1 ea.
- amoretti blueberry flavor - 60 gms.
- Peach Chantilly
- heavy cream - 2 cups
- powdered sugar - 180 gms.
- peach amoretti flavor - 35 gms.
- salt - pinch
- Strawberries
- strawberries - 1 quart, diced
Instructions
Procedure for Meringue Nest:
- Take 4 egg whites and warm until it hits 110°F. (Chef's note: I place them in a deli container and put in a hot water bath for about 5 minutes.)
- Combine warmed egg whites and 250 grams of sugar with 2 teaspoons of cream of tartar in a mixing bowl with whisk. Turn mixer on high and let whip until stiff peaks, about 5-7 minutes.
- Add 10 grams of vanilla bean paste. Line a baking sheet with parchment then place meringue into piping bag fitted with a 1M tip and pipe into a nest about 4 inches in diameter with 2-inch-high walls.
- Place into a 225°F 12" deck oven and bake for 1 hour. Let cool in oven turned off for 1 hour.
Procedure for Lemon Curd:
- Combine 1 cup of lemon juice with 1/2 cup of water along with 400 grams sugar and 15 egg yolks.
- Bring to a boil and whisk constantly.
- Once it begins to boil, remove from heat and add in 255 grams of cold butter cubes.
- Let cool to room temperature.
Procedure for Blueberry Anglaise:
- Combine the juice of 1 lemon, 2 cups of heavy cream and 2 cups of milk with 60 grams of amoretti blueberry flavor. Whisk to combine.
- Place into a sauce pot and let warm.
- Combine 12 egg yolks and 8 ounces of sugar and whisk until pale yellow in color.
- Once milk mixture has warmed, temper egg yolks with the milk adding slowly.
- Return to heat and heat until a thermometer reaches 180°F, stirring with a spatula constantly.
- Strain through sieve and chill.
Procedure for Peach Chantilly:
- Combine 2 cups of heavy cream, 180 grams of powdered sugar, 35 grams of peach amoretti flavor and a pinch of salt into a mixing bowl fitted with a whisk. Begin whipping until stiff peaks.
- Place into a piping bag fitted with a 1M tip.
Procedure for Strawberries:
- Dice a 1-quart container of strawberries.
- Place into container for use later.