Sudachi meringue

MAKES 12

You will need

1 quantity Zonuts

icing (confectioners’) sugar, for dusting

finely grated lime zest, for dusting

SUDACHI CURD

120 g (4¼ oz) sudachi juice

180 g (6¼ oz) condensed milk

160 g (5¾ oz) eggs

2 g (¹/₁₆ oz) lemon zest, finely grated

3 g (¹/₈ oz) sea salt

240 g (8¾ oz) unsalted butter, cubed, at room temperature

Put all of the ingredients except the butter in a medium saucepan over medium heat. Whisk constantly until the mixture reaches 85°C (185°F). Strain into a bowl and allow the curd mixture to cool to 50°C (120°F).

Using a hand blender, slowly throw cubes of butter into the curd mixture until all the butter is blended. Continue blending for 2 minutes to create a good emulsion: the curd should turn slightly pale and become shiny after the butter has been added.

Store in a bowl or container covered with plastic wrap, ensuring the plastic is touching the surface, and keep in the refrigerator until ready for use.

ITALIAN MERINGUE

75 g (2¾ oz) water

225 g (8 oz) caster (superfine) sugar

125 g (4½ oz) eggwhite

10 g (³/₈ oz) eggwhite powder

40 g (1½ oz) sudachi juice

Make the Italian meringue during the assembly process where indicated and use immediately.

Put the water and sugar in a medium saucepan over medium heat and cook until the temperature reaches 118°C (244°F). Meanwhile, put the eggwhite, eggwhite powder and sudachi juice in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until the mixture starts to froth slightly.

Slowly pour the hot sugar down the side of the mixing bowl. Increase the speed slightly and continue whisking until the mixture cools.

TO ASSEMBLE

Stand the zonuts on a baking tray with the bottom side up. Use a skewer or another pointy object to make four evenly spaced holes in the bottom of each zonut. Put the sudachi curd into a piping (icing) bag fitted with a 7 mm (⁹/₃₂ inch) piping tube. Insert the tip of the tube into one of the holes in the bottom of the zonut and squeeze about a tablespoon into each hole until the zonut is filled. Repeat with the remaining zonuts. Turn the filled zonuts back over.

Meanwhile, make the Italian meringue and spread it on a clean work surface. Dip the tops of the filled zonuts into the meringue and pull them up: this will form the curled peak. Place the zonuts on a tray and slightly brown the meringue using a blowtorch.

Dust with icing sugar and sprinkle with lime zest. Store in a cool, dry place. These are best eaten within 4–5 hours of making.