To make the meringue
- Using a whisk, beat the egg whites on a low speed to create an even consistency.
- Add the caster sugar gradually until the mixture resembles shaving foam.
- Using a spatula, incorporate the icing sugar. Pipe in a dome shape on top of small dome silicon mould or whatever shape you fancy.
- Cook in a pre-heated oven at 90?c for 60 minutes. Keep in an airtight container until needed.
To make the lemon chestnut curd
- In a saucepan, gently cook the eggs, sugar, lemon juice and zest while mixing constantly until the mixture thickens.
- Pass through a sieve.
- Soften the gelatine in cold water, then add to the egg mixture.
- When the curd is lukewarm add the butter.
- Finish mixing using a hand blender or a whisk.
- Beat the chestnut spread and the chestnut puree together. When the mixture is smooth add the lemon cream and mix well.
- Keep refrigerated.
To make the lemon chestnut chantilly
1. Lightly beat the curd, add the whipping cream and whip to medium peak consistency. Keep refrigerated.
Pipe some curd at the bottom of a meringue or inside a glass of your choice. Decorate with the Chantilly, sprinkle some candied chestnut and add gold leaf for a very luxurious feel.
- Recipe designed by Fred Ponnavoy, Head Chef of Gü puds.
- There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Luxurious and lovely- a sure-fire winner at any Christmas dinner parties
Meringue: 3 large egg whites 140g caster sugar 140g icing sugar Lemon Chestnut Curd: 320g of honey 2 eggs 100g caster sugar 100ml fresh lemon juice Zest of 1 lemon juice 3g gelatine 100g unsalted butter 250g chestnut spread 150g chestnut puree Lemon Chestnut Chantilly 300ml whipping cream 400g lemon chestnut curd
Time: 40 minutes Serves: 4-6 Nutrition: n/a