New to site?


Lost password? (X)

Already have an account?


By MasterChef 2015 Contestant, Georgia Barnes. Serves 4.

For the black pepper meringue shards
80g egg whites
85g icing sugar
2 tsp lemon juice
Pinch of salt
1 tsp black pepper

For the balsamic and strawberry reduction
½ cup balsamic vinegar
300g strawberries
Pinch of salt

For the honey cream
200ml thickened cream
2tsp raw honey

To serve
Bunch of micro basil, fresh sweet basil or purple basil
200g strawberries.

For the black pepper meringue shards
Preheat oven to 150°C.
Place egg whites in an electric mixer and whisk until soft peaks form.
Gradually add icing sugar, whisking constantly until stiff peaks form.
Add lemon juice, salt and black pepper and mix until well combined.
Using a palette knife, spread meringue mixture over a lined baking tray until it’s approximately ½ cm thick.
Place in the oven for 45-50 minutes. Allow meringue to cool.
Remove meringue from tray by pulling out the baking paper. Meringue should break into shards.

For the balsamic and strawberry reduction
Place vinegar, strawberries and salt in a small saucepan and place over medium heat.
Bring mixture to the boil and allow to simmer for 10-15 minutes.
Mixture will start to reduce and thicken, stir to ensure it doesn’t catch and burn on the bottom.
Remove from heat and allow to cool slightly, before transferring to a piping bag.

For the honey cream
Whip thickened cream until soft peaks form.
Stir through honey until well combined.
Transfer to a piping bag and keep in refrigerator until ready to use.

To assemble
Slice strawberries in different sizes.
Pipe honey cream on plate.
Stand meringue shards on top of cream and arrange strawberries.
Pipe balsamic and strawberry reduction around the elements.
Garnish with basil leaves and enjoy.

March 9 @ 01:05

1:05 am

– 2:05 am