TOWER OF LEMON CURD RASPBERRY COULIS TOPPED WITH SWEET MERINGUE BUDS

Methods and Directions

• Place raspberries and sugar in a pot.
• Place pot on a medium heat and stir until raspberries are combined with the sugar and cook till it softens.
• Mush the raspberries into a purée and take of the heat.
• Strain or sieve the raspberry mix to get rid of the seeds.

• Whip egg whites and lemon juice till soft peaks form and slowly add the sugar.
• Pipe the meringue onto a greased tray and bake at 120C till crisp.

• Mix all the ingredients in a bowl and transfer to a pot.
• Heat up slowly mixing all the time until you get a thick consistency
• Allow to cool.