A take on the classic English dessert with gorgeous contrasting textures & flavours: crunchy, soft, creamy, hard, sweet, acid… yum yum YUM!
Fresh from the garden: strawberries, rhubarb, eggs
Recipe source: Adapted from a recipe by Sophie Dahl in The Delicious Miss Dahl
Serves: 12 at home
Equipment:
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Ingredients:
For the meringues
For the rhubarb compote
For the cream
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What to do:
- First make the meringues. Preheat the oven to 120C. Separate the eggs.
- In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
- Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
- Line a large baking tray with non-stick baking paper – use a little dab of the meringue mixture to stick it down.
- Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
- Whilst the meringues are baking, make the rhubarb compote. Wash the rhubarb and trim any leaves away. Chop into 3cm rounds.
- In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
- Whip the cream until it forms soft peaks.
- Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
- Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
- Lightly toast the almond slivers in a dry frying pan and sprinkle them over the top.
The Bondi Cook 