Key lime vacherin with szechuzn peppercorn recipe

Ingredients

• 6 ounces egg whites (about 7 large whites)
• 1 cup confectioners’ sugar
• ¾ cup granulated sugar
• 1 tablespoon plus 2 teaspoons cornstarch
• ½ teaspoon ground Szechuan peppercorns

• 2 lime zest, plus 5 ounces (½ cup plus 2 tablespoons) fresh key lime juice
• 2 teaspoons unflavored gelatin powder
• ⅔ cup granulated sugar
• Pinch of kosher salt
• 3 ounces egg yolks (3–4 large yolks)
• 1 ½ tablespoons unsalted butter

• 1 cup unbleached all-purpose flour
• ¼ cup almond flour or almond meal
• ¼ cup shredded coconut
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground dried ginger
• Pinch of kosher salt
• ½ cup granulated sugar
• 4 ounces (1 stick) butter, softened
• 1 large egg
• Fresh mint sprigs or tarragon sprigs or nasturtium leaves, for the finished dish
• 1 large lime, peeled and sliced into segments, for the finished dish

To Prepare the Meringue
1. Preheat the oven to 200°F. Line a rimmed baking sheet with a non-stick mat or parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at high speed until the mixture goes from clear and foamy to white.
3. Turn the mixer speed down to low and slowly add the confectioners’ sugar, granulated sugar, cornstarch, and peppercorns. When incorporated, scrape down the sides of the mixer, then turn the speed back up to high and beat to stiff peaks.
4. Spread the meringue to approximately ½ inch in thickness on the baking sheet, smoothing it with an offset spatula or the back of a big spoon. Bake the meringue until dry and crisp, 70–80 minutes.
To Prepare the Lime Custard
5. Reserve the lime zest.
6. Measure out 2 tablespoons of the lime juice in a ramekin and sprinkle the gelatin over it. Let it sit for several minutes to soften.
7. Meanwhile, whisk together in the top pan of a double boiler the rest of the lime juice, sugar, salt, and egg yolks. Place the pan over the bottom pan of simmering water. Stir the mixture slowly until it begins to thicken and the whisk leaves a trail across the bottom of the pan.
8. Stir in the gelatin mixture, combining it well.
9. Add the butter in pieces, and continue whisking until all the butter is incorporated.
10. Strain through a fine-mesh sieve and fold in the grated lime zest.
11. Spoon into 6-ounce ramekins and let cool to room temperature. Cover and refrigerate at least 1 hour and up to overnight.
To Prepare the Almond-Coconut Crumbs
12. Preheat the oven to 375°F.
13. Line a baking sheet with a non-stick mat or parchment paper.
14. Stir together in a medium bowl the flour, almond flour, coconut, baking powder, baking soda, ginger, and salt.
15. Using the stand mixer, this time fitted with the paddle attachment, cream the sugar and butter at high speed until the mixture is fluffy, about 2 minutes.
16. Add the egg and mix well.
17. Stop the mixer and scrape down the sides. Then add the dry ingredients in 2 additions, just mixing in each one. Scrape the dough from the bowl, wrap in plastic, and chill for at least 1 hour and up to overnight.
18. Roll the dough into a large oval or rectangle, ⅛ inch in thickness. Transfer the dough to the baking sheet in 1 piece, like 1 giant cookie. Bake for 7–9 minutes, or until golden brown and somewhat dry. Cool on the baking sheet on a baking rack. Break into large crumbles.
Putting it all Together
19. Arrange 8 dessert plates on a work surface. Spoon about ⅓ cup of almond-coconut crumbs in the center of each plate. Run a small knife around the inside of a custard ramekin to loosen, then invert it and position it over the crumbs. Repeat with the rest of the remaining custards. Tear/break the meringue into free-form strips, making them at least 4 or so inches in height and an inch or so in width. Arrange several of the meringue shards so that they more or less cover the custard. Garnish with herbs and orange sections, and serve right away.