Tessa's meringue plays with citrus and herbal notes of ginger crumb, lemon and rosemary ice cream and lemon curd.
Preheat oven to 160C. Pre-chill ice cream machine. Prepare an ice bath in a medium bowl.
For the Lemon and Rosemary Ice Cream, combine cream, milk, rosemary leaves and zest in a saucepan over medium heat. Bring to just below boiling point then remove from the heat and set aside.
Meanwhile, place the egg yolks and sugar into the bowl of an electric mixer and whisk until thick. While whisking continuously, slowly add the hot cream mixture and whisk until combined.
Return the mixture to the saucepan and place over low heat. Stir continuously with a silicon spatula until mixture thickens and reaches 84C. Remove from the heat. Stir in a pinch of citric acid then strain through a fine sieve into a medium bowl. Place over the ice bath to cool.
Pour mixture into the ice cream machine and churn according to manufacturer’s instructions. Transfer to the freezer until required.
For the Ginger Crumb, place ingredients into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until fully combined. Place mixture onto a lined baking tray and flatten out.
Bake in the oven until golden, about 20 minutes. Remove from the oven and use a fork to break up larger crumbs. Return to the oven and bake for a further 20 minutes. Remove from the oven and break into crumbs using a fork. Set aside to cool.
Reduce oven temperature to 80C.
For the Meringue Shards, place the egg whites into a bowl fitted with a whisk attachment and whisk to soft peaks.
Add the caster sugar 1 tablespoon at a time then whisk until the sugar has dissolved. Gradually add the icing sugar and cornflour and whisk until combined.
Spread meringue mixture over a large lined baking tray until about 5mm thick. Using a small fine sieve, grate some freeze dried raspberries over the top. Bake at 80C for 1 hour and 15 minutes.
Remove from the oven and set aside to cool. Break into long shards and store in an airtight container until required.
For the Lemon Curd, place the gelatine into a small bowl, cover with water and set aside to soften. Drain and squeeze to remove excess water. Set aside.
Place the remaining ingredients into a small saucepan. Stir continuously over low heat with a silicone spatula until mixture thickens. Remove from the heat and add the softened gelatine. Stir until dissolved. Pass through a fine sieve into a bowl, cover the surface with cling film and place in the fridge to chill.
To serve, spoon some Lemon Curd onto each plate and top with Ginger Crumb. Top with a quenelle of Lemon and Rosemary Ice Cream.
Scatter with lemon balm leaves and then stack Meringue Shards over the top.