MERINGUE CHRISTMAS TREE

(SORT OF ETON MESS, serve with Silk Purse)

With cherries,  raspberries, raspberry  or lemon curd, yoghurt cream, rosewater, dried rose petals, dehydrated strawberries, and flowers of choice rose petals?  
Icing sugar, pink pearls, 

RASPBERRY CURD
Ingredients
•    8 egg yolks
•    180 g sugar
•    1 tablespoon lemon zest
•    60 g lemon juice
•    150 g Butter
•    200 g Raspberries - fresh or frozen

TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl! 
    
Preparation
Insert butterfly into jug. Add all ingredients to jug and cook 15 minutes / 80 degrees / speed 3. Curd is done when it coats the back of a spoon to your desired consistency. It will thicken further upon standing then cooling. 


MERINGUE DOTS AND STARS

Ingredients
50g Egg White
50g Caster Sugar
50g Pure Icing sugar, sifted
8g Cornflour

Preparation
Preheat the oven to 60*. Line a baking tray with baking paper.
Using an electric mixer, whisk the egg whites until soft peaks form. With the motor running, gradually add the caster sugar and whisk to form stiff peaks. Fold in the icing sugar and corn flour. Spoon the meringue into a piping bag fitted with a round number 4 nozzle. Pipe small dots onto the prepared tray until all the mixture is used. Bake the meringue dots on the centre shelf of the oven for 2 hours or until firm and dry. Leave to cool completely in the turned off oven with the door ajar. Store in an airtight container until required (they will keep for up to 5 days).

Silver leaf for white chocolate star
bowls of chilled nectarines and a bowl of rhubarb