Ingredients

Method

For the meringue topping:
• 2 free-range egg whites
• 2 t lemon juice
• 1⁄4 t salt
• 100 g castor sugar
For the hot chocolate:
• 2 cups cream
• 2 cups milk
• 200 g Woolworths white chocolate drops
• 2 lemons, zested and juiced
• 1⁄2 t salt

Method

Ingredients

1. To make the meringue, beat the egg whites, lemon juice and salt using an electric hand-mixer until soft peaks form. Slowly add the sugar while beating until the mixture is thick and glossy and all the sugar has dissolved.

2. Place the cream and milk in a saucepan over a medium heat and bring to a gentle simmer. Add the remaining ingredients. Stir until the chocolate has dissolved. If the mixture splits, blend until smooth using a stick blender.

3. Divide between 4 glasses, then spread some of the meringue along the rim of the glasses and blowtorch until slightly charred.

Cook's note: Most of the lemony flavour for this recipe comes from the zest. Another great way to use it is to mix it with sugar – lemon sugar is delicious with pancakes.

Find more citrus recipes here. 

Photograph: Jan Ras 
Production: Abigail Donnelly and Clement Pedro
Food assistant: Thalia Pillay