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.

LISTEN ABOVE

<h2>Roasted pineapple and lime custard layered meringue&nbsp;</h2>
Cook time: 30-40 minutes&nbsp;
Prep time: 30 minutes&nbsp;
Serves: 6
1/2 fresh pineapple &nbsp;
1 tsp sunflower oil &nbsp;
1 tbsp dark brown sugar &nbsp;
Lime leaf custard &nbsp;
200ml milk &nbsp;
300ml cream &nbsp;
6 makrut leaves, lightly crushed &nbsp;
1 vanilla pod, scraped and seeds discarded &nbsp;
5 egg yolks &nbsp;
100gm sugar &nbsp;
Brown sugar meringue &nbsp;
125ml egg whites (approx. 4-5 eggs) &nbsp;
250gm soft brown sugar &nbsp;
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. &nbsp;
For the custard &nbsp;
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. &nbsp;
For the meringue &nbsp;
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.
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike van de Elzen: Roasted pineapple and lime custard layered meringue

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/b9cf721a-473b-408e-957b-b4ed017b7c3c/transcript