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To celebrate Anzac Day on Thursday April 25, head chef Mark Bennett at Bimbadgen Esca in the heart of the Hunter Valley has put together a tantalising passionfruit meringue that you can make at home!
Banana Bread Crumb:
Pre – heat oven to 140 degrees and grease an appropriate size bread / loaf tin
Sift together the flours and cinnamon
Whip the butter and sugar until pale and light
Beat the eggs and add slowly to the butter sugar mix
Slowly add the milk
Fold through the flour
Fold through the bananas
Place in a greased baking tin and bake at around 140 degrees until a skewer can be inserted into the bread and removed cleanly (approximately 45mins)
Once the cake has cooled, break into pieces and blitz in a food processor to create crumb, store in an airtight container
Add all ingredients to a pot and bring to the boil whilst stirring vigorously
Strain through a fine strainer into a shallow baking tray and allow to set firm in the fridge
When the mixture has set, blitz in a blender and pass through a fine strainer again to obtain a smooth consistency
Store in a disposable piping bag until required
Bimbadgen Fortified Verdelho Cream:
Add Bimbadgen fortified Verdelho to a small pot and reduce to a syrup like consistency. Allow to cool
Whip the cream and gently fold through the reduced fortified Verdelho
Store in an airtight container in the fridge
Nitro Poached Passionfruit Meringue:
Whip the egg whites to soft peaks and then slowly sift in the caster sugar whilst beating on a high speed
Whip to firm peaks and then fold through and passionfruit syrup
Immediately spoon the mixture into the liquid nitrogen and allow a shell to form on the outside, but remove before it sets completely firm.
Place the banana bread crumb in small piles on the plate
Sporadically dot the strawberry gel
Scoop dollops of the Bimbadgen Verdelho cream onto the plate.
Place the Poached passionfruit meringue on the plate
Garnish with berries, flowers and some passionfruit syrup.
Note: You can speed up the process by buying a slice of banana bread and blitzing it in the food processor. Strawberry jam can substitute the gel. You can also freeze the Meringue on a tray in the freezer if you can not access Liquid Nitrogen.
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