TEA-INSPIRED AUSSIE PAV

Methods and Directions

• Heat butter and almonds in saucepan over medium heat for 4-6 minutes, stirring frequently, until almonds are medium brown, remove from heat.
• Stir in whipping cream until well blended (mix with spatula).
• Stir in white chocolate.
• Heat over low heat, stirring frequently, until chocolate is melted.
• Stir in amaretto and salt.

• Cold brew almond tea for 2 hours in the fridge. Remove and strain. Reduce tea with sugar until it changes colour.

• Warm milk, tea and vanilla seeds in saucepan. Whisk egg yolks and sugar in bowl until thick. Whisk flour, then add milk mixture. Return to pan and cook, whisk over low heat until it thickens. Cover and chill.

• Preheat the oven to 180°C. Toss the almonds with the almond tea syrup mix to ensure the almonds are coated. Scatter on a baking sheet lined and toast for 5 to 10 minutes, turning at least twice, until golden. Let cool, moving them every 2 minutes so they don’t stick together.
• Put the chocolate into a heatproof bowl and place over a pan one-third filled with hot water at 50-60°C. Melt over gentle heat, making sure the temperature of the chocolate doesn’t exceed 50°C.

• Using an electric mixer, whisk egg whites with a pinch of salt until frothy. With the mixer, add the sugar, 1 tbsp. at a time, until dissolved and mixture is thick and glossy. Fold through almonds and lemon zest until just combined.
• Preheat oven to 100°C. Lightly brush an oven tray with water, then line with baking paper.
• Pour mixture into piping bag and pipe out into a meringue shape. Continue until all mixture is used, leaving 1cm between each meringue.
• Bake meringues for 2 hours or until crunchy on the outside but slightly soft inside. Cool in the oven with the door slightly ajar.
• Store in an airtight container for up to 2 weeks.