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Roasted Turmeric Cauliflower

Roasted Turmeric Cauliflower

Make roasted turmeric cauliflower for a bright side dish, then impress with this Lemon Meringue Charlotte dessert recipe for a stunning, zesty finale.
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Prep Time 45 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 people
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 100 g granulated sugar
  • 100 g all-purpose flour
  • Icing sugar for dusting
  • 230 g fresh lemon juice about 4-5 lemons
  • 4 large eggs
  • 140 g granulated sugar
  • 5 g powdered gelatin about 1 ½ teaspoons
  • 250 g cold heavy whipping cream
  • 75 g granulated sugar
  • 20 g granulated sugar separated
  • 40 g water
  • 50 g egg whites from about 1-2 large eggs

Equipment

  • Stand mixer or hand mixer
  • Candy thermometer
  • Piping bags and tips (optional)
  • 20cm springform pan or cake ring
  • Baking sheets and parchment paper
  • Saucepan and spatula
  • Blowtorch (for toasting meringue)

Method
 

  1. Preheat your oven to 170°C (340°F).
  2. Separate the eggs, placing the whites in a clean bowl, and beat until foamy.
  3. Gradually add 100g sugar in two batches and whip to stiff peaks.
  4. Gently fold in the egg yolks, then sift in the flour and carefully fold again.
  5. Pipe two long strips (35cm x 6cm) and one 18cm disc onto a parchment-lined baking sheet, dusting generously with icing sugar.
  6. Bake for about 10 minutes until just set and lightly golden; let cool completely.
  7. Soak gelatin in cold water; whisk whole eggs, 140g sugar, and lemon juice in a saucepan.
  8. Cook until thick enough to coat the back of a spoon, remove from heat, and stir in gelatin until dissolved.
  9. Let the lemon curd cool to room temperature; whip the cream to soft peaks.
  10. Gently fold the whipped cream into the cooled lemon curd, then line a 20cm springform pan or a cake ring with cookie strips.
  11. Pour the lemon mousse inside and chill for at least 2 hours.
  12. For meringue, heat 75g sugar and 40g water until it reaches 118°C (244°F).
  13. Whip egg whites until foamy, add remaining 20g sugar; stream the hot syrup into the mixing bowl while beating until thick and glossy.
  14. Pipe or spread meringue over the chilled mousse and toast with a kitchen blowtorch.

Nutrition

Calories: 230kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 70mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Dust the cookie strips with icing sugar before baking for a beautifully crackled top. Use fresh lemon juice for the best flavor; bottled can be a substitute in a pinch. To serve, consider garnishing with fresh raspberries or lemon zest for an added touch. If making in advance, keep cookie and mousse components separate until just before serving for best results. Feel free to experiment with flavors like raspberry, lime, or even chocolate-dipped cookies for a twist!
Tried this recipe?Let us know how it was!