The Great American Baking Show ™
Baker:
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Week:
Challenge Type:
Grapefruit Meringue Bombs
Grapefruit-Shaped Meringue Bombs with Vanilla Diplomat Cream and Grapefruit Curd, finished with Fried Basil Leaves
Ruiqi designed her bombs as miniature grapefruits as a nod to a family tradition of cutting grapefruits in half and putting the rinds on babies' heads (a habit she has carried over to her cats). She used a French meringue, the same recipe behind her cake week showstopper cookies, and baked over metal discs to crisp the interior. When she came to unmould them, several shells cracked and one collapsed entirely, costing her both spare bombs. She salvaged the bake by carving meringues out of the moulds, matching the ugly sides together, and gluing pieces with chocolate before topping with fried basil leaves. The interior layering was vanilla diplomat cream and grapefruit curd.
No Hollywood handshake was awarded. Star Baker and elimination for the week are decided after the Showstopper, which is not included here.
Paul observed the meringues looked quite delicate, with visible cracks and one shell completely collapsed. Once cut, he praised the grapefruit curd as lovely, nice and sharp, full of flavour, and noted it blended very nicely with the cream as a filling.
Prue agreed the dish tasted wonderful but said the meringue was a bit soft and felt the puree could be a little stronger.
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