Method

• 1.
  Cook glucose, sugar and milk in a pan over medium-high heat, stirring, for 3 minutes or until sugar dissolves.
• 2.
  Transfer to a bowl, cover with plastic wrap and chill for 1 hour or until cold. Whisk in the goat’s curd and lemon juice.
• 3.
  Transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container.
• 4.
  Transfer to a 1.5L (6 cup) loaf pan. Cover and freeze for 4 hours or until firm. For meringue, place sugar and 1 1/4 cups (310ml) water in a pan over medium-high heat and cook, stirring, until mixture reaches 118°C on a sugar thermometer.

• 5.
  When the mixture is close to 118°C, use a stand mixer to whisk eggwhites to soft peaks. With the mixer running, add syrup in a thin, steady stream to eggwhite.
• 6.
  Whisk for a further 9-10 minutes until thick, cool and glossy. Fold through the zest.
• 7.
  Using the back of a spoon, divide meringue over the base of 4 heatproof serving bowls. Using a kitchen blowtorch, caramelise meringue until golden.
• 8.
  Top with sorbet, cherries and cherry syrup.