Sat 26 Jun with Donal Lynch

26th June 2021

Donal Lynch spoke to Stephen Cardy about the new series from Family Focus, ‘How to Raise Responsible Children’, and to Charlo the Chef about what’s in season at the moment charlothechef.com  family.ie

WEXFORD STRAWBERRY AND LEMON CURD  MESS  SERVES 4 

3 MEDIUM EGGS , WHITES N YOKES SEPARATED 

300G FRESH WEXFORD STRAWBERRIES (WASHED AND HALVED )

275G CASTER SUGAR 

600ML FRESH WHIPPED CREAM 

340G CHIVERS LEMON CURD 

 CHOCOLATE FLAKE TO GARNISH 

PRE HEAT OVEN TO 300F / 150C /GAS 2 

  • WHISK EGG WHITES ON A MEDUIM HIGH SPIN IN A MIXER UNTIL SOFT PEAKS FORM 
  • BEGIN TO ADD 150G OF SUGAR (A DESERTSPOON ) AT A TIME , ALLOWING ABOUT 30 SECS AFTER EACH ADDITION UNTIL ITS ALL INCORPORATED, ADD ALL SUGAR TO COMBINE 
  • WHACK SPEED UP TO HIGH AND WHISK FOR ONE MINUTE UNTIL THE EGG WHITES ARE THICK AND GLOSSY FIRM PEAKS 
  • PLACE BAKING PAPER ON OVEN TRAY AND TAKE DESERTSPOONS OF THE MERINGUE MIX AND MAKE TWO ROWS OF FOUR 
  • PLACE IN OVEN AND REDUCE THE HEAT TO 275F/135C/GAS 1 BAKIN THEM FOR AN HOUR 
  • ONCE TIME IS UP ,TURN OFF OVEN AND LEAVE IN OVEN OVER NIGHT TILL COLD
  • WHIP CREAM
  • WHEN CLOSE TO SERVING TAKE A LARGE BOWL AND PLACE THE WHIPPED CREAM, LEMON CURD ( A FEW TABLESPOONS )AND GENTLY FOLD TOGETHER 
  • CRUMBLE UP YOUR MERINGUES AND WITH THE STRAWBERRIES FOLD THEM INTO THE CREAM MIXTURE 
  • SPOON THE MIXTURE INTO SERVING GLASSES AND GARNISH WITH A CHOCOLATE FLAKE AND SOME MORE LEMON CURD AND WEXFORD STRAWBERRIES 
  • SERVE WITH A SMILE AND ENJOY 

 

 

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