Purchase optional mini meringues and macaroons to accompany the dish.

White Chocolate Sorbet

1 litre water

400ml milk

250g invert sugar

70g caster sugar

600g white chocolate

Juice of ½ lemon

Mini Meringues

180g egg whites

300g caster sugar

Squirt lemon juice


120g egg whites (separated into 60g portions)

125g caster sugar

125g ground almonds, sifted

125g icing sugar

10g pistachio paste

Pain de Genes (Sponge Base)

150g butter

120g caster sugar

1 egg (lightly beaten)

20g plain flour

20g custard powder

150g ground almonds

2 eggs (lightly beaten)

Set Lemon Curd

360g butter

340g caster sugar

360ml lemon juice

4 eggs

2.5 gelatine leaves

Amaretto and Vanilla Jelly

140ml amaretto (flamed)

260ml stock syrup

½ vanilla pod (seeds)

3 gelatine leaves

Pine Nut Puree

150g roasted pine nuts

100ml stock syrup


White Chocolate Sorbet

Boil water, milk and both sugars, simmer for one minute. Cool for 2 minutes, pour over white chocolate and mix until smooth. Add Lemon Juice, pass the mix through a sieve, cool over an ice bath and then churn until soft. Place in the freezer.

Sponge Base

Cream butter and sugar, add one beaten egg to the mix. Slowly sift flour, custard powder and ground almonds together, add to mix, then add 2 beaten eggs and mix until smooth. Bake at 170C for 20 minutes until golden.

Set Lemon Curd

To bloom gelatine, cover in water and leave to soak. Place other remaining ingredients in thermomix, blend on number 4, heat set to 90 degrees, for 20 minutes or until mix hits 86 degrees. Squeeze residual water from gelatine, add to blender and blend for 1 minute at high speed. Pour over sponge to set.

Amaretto and Vanilla Jelly

Bring the Amaretto, syrup and vanilla pods to the boil (70C). Add the gelatine and allow to cool to room temperature. Pour over delice.

Pine Nut Puree

Blend roasted pine nuts and stock syrup until smooth.


1. Start by making the sorbet, churn and put in the freezer.

2. Make the mini meringues and macaroons one day ahead.

3. Line a baking tin with parchment and fill with the sponge base mix, smooth over and bake, allow to cool

4. While cooking, make the curd, pour over cooked sponge and allow to set in the fridge.

5. Make jelly, pour over set curd, place back in fridge to set.

6. Make puree, put in fridge to stiffen.

7. Once delice has set, remove from tin; trim the edges to form a rectangle, portion into batons of 8.5 x 3 cm.

8. Allow to come to room temperature before serving

9. Artfully spread puree onto a plate, position the mini meringues and curd on top of the delice and add to plate. Add macaroons and sprinkle with optional pine nuts.

This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant, set in the heart of the Trossachs National Park.