'from Giovanni Pilu's 'Summer Feast''
If you missed our wonderful 'Summer celebration' at Pilu at Freshwater ... you're in luck as multi award winning chef Giovanni Pilu has very kindly shared some of his delicious recipes from the dinner - which I can assure you, are delicious!
Warm summer berries, goat’s curd and meringues
• 2 punnets raspberries
• 2 punnets blueberries
• 2 punnets strawberries
• 200g cherries, pitted
• 200g sugar
• 100ml Mirto
• 1 cinnamon stick
• 2 bay leaves
• 6 star anice
• 500g organic goat’s curd
• 130g icing sugar
• zest of one lemon
• 365g egg whites (see method notes)
• Pinch fine sea salt
• 700g castor sugar
• 300g almonds, toasted, roughly chopped
• 2 lemons, zest finely grated
• Hundreds and thousands, for sprinkling
1. You’ll need 12 or 13 x 55g eggs to get enough egg white for this recipe; it is important that you weigh the whites to get as close as possible to the exact weight.
2. In a saucepan dissolve the sugar with the mirto then add spices, bring to the boil then set aside for 15 minutes. Return to the heat, bring back to the boil and add berries, simmer for approx. two minutes then set aside to cool.
3. Whisk together goat’s curd, icing sugar and lemon zest.
4. For the meringues, Using an electric mixer, whisk egg whites and salt until frothy. With the mixer on low speed, slowly pour the sugar mixture into the egg whites. Whisk until stiff peaks form. Fold through the almonds and lemon zest.
5. Preheat oven to 100°C. Brush a baking tray lightly with water and top with a piece of baking paper. Pick up mixture with a dessertspoon and, using a second spoon, scrape it off onto the tray to form rough blobs of mixture, leaving about 1cm between them. Sprinkle half of them with hundreds and thousands and place in the oven for about 2 hours, until they’re crusty on the outside but still slightly soft inside. Remove from oven and leave on the tray until cool.
6. Serve in six glasses. Add one tablespoon of mixed berries, then one tablespoon of curd and layer so you have two layers of berries and two layers of curd. Top each glass with crushed meringues.
Recipe supplied by Giovanni Pilu.