Raspberry and Chocolate Meringue PiesAnanás e Hortelã
50 grams chocolate cookie
25 grams butter
3 cups raspberries
1/2 cup sugar
2 tablespoons lemon juice
2 tablespoons water
2 egg yolks
2 tablespoons corn starch
1 pinch salt
1 tablespoon butter
2 egg whites
1 cup sugar
1/4 cup water
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1For the pie crust, crush the chocolate cookies to a powder, combine with the melted butter and mix well. Let cool.
2To make the raspberry curd, place the raspberries, sugar, lemon juice and water in a saucepan and bring to a boil. Once boiling, reduce the heat and let simmer for about 5 minutes. Remove from the heat then grind the mixture with a hand blender or a blender. Pass the mixture through a sieve to get a homogeneous, lump-free liquid. Put it back in the saucepan, add the egg yolks and the cornstarch and stir well. Bring it to a boil for about 1 minute, or until it starts thickening. Add a pinch of salt and the butter. Fold gently until it becomes smooth and creamy. Put it in the fridge for about 2 hours.
3For the meringue, beat the egg whites very well in a kitchen mixer until stiff. In a small saucepan, bring the sugar and water to boil. Allow the sugar to dissolve and let simmer for about 5 minutes until a thick syrup is formed.
4In the mixer with the mixer switched on, slowly add the syrup to the whites and whisk until you get a creamy, firm and shiny meringue texture.
5Place the chocolate cookie mixture in the bottom of ramekins or small bowls. Press using a spoon. Place the raspberry curd on top of it. Place the meringue in a pastry bag and squeeze out the meringue in a swirl on top of the dessert.
6Give a caramelized touch to the meringue with a blowtorch so that it becomes golden. Serve immediately or store in the fridge.