Ok so I’ve gotten a little bit obsessed with Jamie Oliver recently. Not in a mad stalker way just in an I love his enthusiasm and vigour in the kitchen and his presentation way. He manages to make the simplest things into flavour explosions and somehow piles things onto boards like a work of art.
I would so love to have a collection of boards purely for piling up dinner offerings. I bet they taste better being served that way too. Now we all know that there aren’t too many people who can recreate Jamie’s 15 or 30 minute meals in the allotted time (well not without having food from one end of the kitchen to the other) but there are a few of his recipes that really are as easy and quick as he makes them look.
Raspberry and lemon meringues are one of those recipes. As soon as I saw Jamie whip them up I stashed it away in my memory bank for upcoming events requiring dessert. Lucky for me, said event came just a few days later when my friend and her gorgeous twins visited for lunch.
If you use store-bought meringue and lemon curd then these literally take under 5 minutes to throw together and they look oh-so-delicate and gourmet. After learning how easy it is to make lemon curd using Celia’s microwave method, I made up a batch the day before.
To assemble the pretty little desserts, start with a meringue, spoon in some tart, lemon curd then blob on a spoonful coyo (you can use regular yoghurt but I like the coconut flavour) folded with raspberries and top with ruby-red raspberries and mint leaves.
My mint happened to be flowering at the time so I added the flowers for a bit of chef-i-ness. The combination of sweet flavours in this dessert is just lovely. It’s almost like an even better version of a mini pavlova.
Serve them straight away and watch them be gobbled up. As you can see, I tried to re-create Jamie’s slap-it-together artwork like presentation. How did I do? Enjoy!
What about you? Do you serve meals at the table, help yourself style or do you plate up in the kitchen?
- 6 small meringues (homemade or store-bought)
- 1/2 cup lemon curd (homemade
- 1/2 cup coyo coconut yoghurt (or Greek yoghurt)
- 100g raspberries
- mint leaves to serve
- Lay out the meringues and top each one with a blob of lemon curd.
- Mash the raspberries using a fork and fold the yoghurt through them to create a marbled effect.
- Spoon the yoghurt on top of the lemon curd.
- Top with raspberries and mint leaves.