Strawberry Meringue Pie With Rose

by

Tenina Holder

POSTED Mon, 9 December 2019

Serves

8

Total Time

75 MINS

Calories

312

This beautiful thing originally appeared in the ebook The 12 Days of Christmix but is perfectly fine for special occasion. Get it done people.

recipe-image

    INGREDIENTS


  • Gelatine icon
    Gelatine

    2 tablespoons (about 14.1 g)softened

  • Strawberries icon
    Strawberries

    500 g (about 41 ⅔)hulled, halved

  • Shortcrust pastry icon
    Shortcrust pastry

    200 g (about ⅓)

  • Cornflour icon
    Cornflour

    70 g (about ½ cup)

  • Lemon juice icon
    Lemon juice

    100 g (about 3 ½)

  • Golden caster sugar icon
    Golden caster sugar

    50 g (about 3 ⅞ tablespoons)

  • Rosewater extract icon
    Rosewater extract

    2 tablespoons (about 26.4 g)

  • Egg white icon
    Egg white

    200 g (about 6 ⅔)

  • Cream of tartar icon
    Cream of tartar

    1 teaspoon (about 3.05 g)

  • Vanilla bean paste icon
    Vanilla bean paste

    1 teaspoon (about 5.5 g)

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Press shortcrust pastry into a clean cake tin
  • 3. Freeze - 20 min
  • 4. Bake until light golden - 180°C
  • 5. Add cornflour, lemon juice and golden caster sugar to the TM5 bowl
  • 6. Fit TM5 bowl to TM5
  • 7. Cook - approx 6 min, 90°C, speed 3
  • 8. Scrape down sides of TM5 bowl
  • 9. Add rosewater extract and gelatine to the TM5 bowl
  • 10. Blend - approx 20 sec, speed 5
  • 11. Then add strawberries to the TM5 bowl
  • 12. Cook - approx 3 min, 80°C, reverse speed 1
  • 13. Pour content of TM5 bowl into cake tin
  • 14. Cook - 5 min, 180°C
  • 15. Clean TM5 bowl
  • 16. Add egg white and cream of tartar to the TM5 bowl
  • 17. Mix - approx 5 min, 37°C, speed 3
  • 18. Then add golden caster sugar to the TM5 bowl
  • 19. Mix - approx 5 min, 60°C, speed 3
  • 20. Then add vanilla bean paste to the TM5 bowl
  • 21. Mix - approx 5 sec, 60°C, speed 3
  • 22. Transfer content of TM5 bowl to cake tin
  • 23. Toast with blow torch
  • 24. Bake until light golden - 10 min, 160°C
  • 25. Let cool onto cooling rack
  • 26. Serve

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