Ingredients:
Palm Sugar Meringues
3 egg whites
110g caster sugar
50g palm sugar, grated or brown sugar
10g cornflour
5g white vinegar
Kaffir Lime Syrup
220g caster sugar
80ml water
90ml lime juice
3 kaffir lime leaves, shredded
50ml orange juice
20g mint leaves
For Serving
2-3 yellow peaches, stones removed and cut into wedges
200ml thickened cream (35% milk fat), whipped
200ml sour cream or natural yoghurt
shredded kaffir lime leaves, to garnish
Method
Preheat the oven to 150°C. Draw 3cm circles on a sheet of baking paper and place on a baking tray.
Whisk the egg white and a pinch of salt with an electric beater until firm peaks form. Add sugar one tablespoon at a time, beating until sugar has dissolved between each addition. Fold in cornflour and vinegar. Spoon mixture onto the circles and flatten the top slightly with the back of a spoon.
Place meringues into the oven and reduce temperature to 100°C. Bake for 50-60 minutes or until dry and crisp. Turn off heat and cool completely in the oven.
Meanwhile, for kaffir lime syrup, spread the sugar over the base of a large heavy based frying pan and cook over low heat, swirling and tilting the pan as required, until the sugar has melted and turned to a golden dark caramel. Remove from heat and add water (be careful - it will spit). Add remaining ingredients and cool completely. Strain and discard mint and lime leaves. Refrigerate until required.
Place the peach wedges on a barbecue or grill and cook for 3 to 5 minutes on each side, or until charred. Cool.
Gently mix together the whipped cream and sour cream. Spoon evenly over meringue bases, top with peach wedges, drizzle with kaffir lime syrup and extra shredded kaffir lime leaves.
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