Roasted pineapple and lime custard layered meringue
Cook time: 30-40 minutes
Prep time: 30 minutes
Serves: 6
1/2 fresh pineapple
1 tsp sunflower oil
1 tbsp dark brown sugar
Lime leaf custard
200ml milk
300ml cream
6 makrut leaves, lightly crushed
1 vanilla pod, scraped and seeds discarded
5 egg yolks
100gm sugar
Brown sugar meringue
125ml egg whites (approx. 4-5 eggs)
250gm soft brown sugar
Soft cream if required
Preheat oven to 180*C. Using a sharp knife, slice skin off pineapple. Cut pineapple in half length ways and remove core. Slice each half thinly. Lightly oil a roasting tray and lay out pineapple pieces in a single layer. Sprinkle with sugar and roast for 20 minutes. Remove from oven and allow to cool.
For the custard
Place milk and cream in a heavy-based saucepan with vanilla pod and makrut lime leaves. Heat to boiling then remove from heat. In a large bowl, whisk together egg yolks and sugar until light and creamy. Slowly whisk in hot milk and cream. Place in a clean saucepan and stir over a low heat until the mixture coats the back of a wooden spoon. Transfer to a jug and cool in fridge.
For the meringue
Turn oven down to 150*C. Using whisk attachment in an electric mixer, whisk egg whites until soft peaks form. Gradually the sugar while whisking, until the whites become stiff and glossy. Line a 20 x 30cm with baking paper, dotting a little of the meringue mix between the tray and the paper to keep it in place. Spoon meringue onto tray and spread out thinly. Bake for 25 minutes, remove from oven and leave to cool. Once cool, break into large, rough chunks. and assemble your Eton mess in a large glass jar. Refrigerator till required.
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