Ingredients

Whipped cream and raspberries, to serve

Toasted slivered almonds, to decorate

Raspberry sorbet

500g frozen raspberries, thawed

280ml water

200g caster sugar

Pinch salt

Meringue

6 egg whites 300 g caster sugar 3 tsp vinegar or lemon juice 3 tsp pandan extract

Lemon curd

4 eggs 4 egg yolks 330g caster sugar

160g unsalted butter, chopped Zest and juice of 4 lemons

Method

To make sorbet, blend raspberries until smooth. Pass mixture through a fine sieve. Stir raspberry puree, water, sugar and salt in a saucepan over low heat until sugar dissolves. Transfer to a bowl and refrigerate until cold.

Churn in an ice cream maker according to manufacturer’s instructions.

Preheat oven to 100C. Line two baking trays with baking paper. Trace six 10cm rounds onto tray.

To make m

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