Iced Lemon Curd Meringue Gateau with Raspberry Coulis
No need for an ice cream maker with this yummy Roundhouse recipe from Roundhouse kitchen coach Amy. Tried and tested in her own bespoke Roundhouse kitchen it’s the perfect dessert for a sunny day.
Iced Lemon Curd Meringue Gateau with Raspberry Coulis
Ingredients Serves 8-10
300ml double cream
1 x large 500g carton Greek yoghurt
2 tbsp fromage frais
170g icing sugar
3 lemons, zest only – finely grated
120g meringue nests, broken in to 10p size pieces
½ jar (about 6 heaped tablespoonfuls) good quality lemon curd
350g fresh raspberries
120g caster sugar
½ lemon, juice only
**If you need this to freeze extra quickly, you can always press the ‘Super Freeze’ button in your freezer before you start making this recipe – this takes the temperature down to about minus 30°C from the usual freezer temperature of around minus 18°C**
Method
- In a large mixing bowl, whisk together the cream, yoghurt, fromage frais and icing sugar until it starts to thicken slightly.
- Stir through the lemon zest to combine well.
- Fold in the meringue pieces, then gently swirl through the lemon curd – don’t mix! You want a ‘ripple’ of lemon curd through the mixture.
- Line a loaf tin with two layers of cling film, and tip the mixture in. Bring the edges of the cling film over the top to cover, and place in to the freezer until required.
- For the coulis, blend the raspberries with the sugar until smooth, then sieve to remove the pips. Stir in the lemon juice.
- To serve, allow the gateau to ripen in the fridge for half an hour or so before serving. Serve in slices, on top of a pool of raspberry coulis and top with a fresh raspberry or two to garnish.
