WITH ORANGE CHOC NUT MERINGUES + PISTACHIO MARZIPAN
250 ml buttermilk
2 vanilla beans
8 egg yolks
370g castor sugar
To make the ice cream in a sauce pan bring the cream and the split vanilla beans to just under boiling point.
In an electric mixer beat the egg yolks with sugar until pale and creamy.
Add the warm cream mix to the egg yolks and sugar. Lastly stir in the butter milk . Place in the fridge until cool and then churn in an ice cream machine.
200g egg whites
400 g castor sugar
2 tbs chopped pistachios
Grated zest if one orange
2tbs good quality dark chocolate
To make the meringues place the egg whites in a sterile electric mixer and beat until soft peaks form. Slowly incorporate the castor sugar until fully combined. The result should be beautifully firm and glossy meringue that holds to the bowl if turned upside down. Fold in the chopped nuts, chocolate and orange zest.
Dollop the mixture on to oven trays lined with grease proof paper.
Bake in a slow oven at 100oC for 1 to 1.5 hrs
125g icing sugar
125g unsalted shelled pistachio nuts
50g blanched almonds
A few drops of orange blossom water
To make the marzipan place nuts in a blender and blend with the icing sugar.
Add the orange blossom water and a few drops of water a little at a time until it resembles a firm paste.
Place in the fridge.
Arrange a couple of meringues on a plate with a scoop of ice cream and a dollop of marzipan.
Garnish with some lavender leaves and see if you can’t not go back for seconds.