Zoe Birch's meringue, parsnip and apple

METHOD 

1. For the Italian meringue: Place sugar and water mixture in a pot, stir to combine and place over a high heat. Allow the mixture to come to a boil and watch carefully. Place mixer on highest speed to whip egg whites to peaks. Once the sugar syrup reaches 105°C remove from heat. Slowly pour sugar syrup into egg whites. Avoid pouring onto the whisk or it will spray the mixture all over the bowl. Allow mixture to whisk until it is completely cold.

2. For the ice cream: Place parsnip, milk and cream into a saucepan and bring to the boil. Reduce to a simmer and gently cook until parsnips are tender. Transfer to a blender and process until smooth. Place sugar, yolks and salt into a bowl and whisk to combine. Add the parsnip mixture to the egg mixture, and whisk to combined. Return the mixture to the saucepan and cook, stirring continuously until mixture thickens and reaches 82°C. Strain through a fine sieve into a container and place in fridge till cool. Place in ice cream machine and churn until thick and frozen.

3. To serve: With a hot spoon scoop the meringue and place in individual serving bowls. Blowtorch the top of the meringue till golden brown. Top with fresh diced apple, a quenelle of parsnip ice cream and caramel sauce if you wish.