2018 KEEN YOUNG COOK FINALIST: CLAIRE VIBERT

Rhubarb and Pomegranate Eton Mess

"This dessert is simply made up of ingredients I love!"

Ingredients

  • 3 x rhubarb sticks 

  • Rosewater

  • 1 x pomegranate

  • 2 tsp sugar

  • 100ml double cream

  • Strawberry dust (I have a recipe for this)

  • Edible rose petals

For the Meringue: 

  • 3 egg whites

  • 150g caster sugar

  • Pinch of salt

Method

  1. Preheat oven to 150 C and line an oven tray with baking paper.

  2. Beat the egg whites until they form stiff peaks.

  3. Add the salt and caster sugar bit by bit (beating as you go).

  4. Pile the meringue into the tray and shape as desired.

  5. Bake for one hour then turn off oven and allow to cool.

  6. Partially brown the top of the meringue with a culinary torch or by placing under the grill.

  7. Smash the meringue into pieces. (There will be more meringue than you need. Meringue pieces will keep for a few weeks in an airtight container).

For the rhubarb:

  1. Cut the rhubarb into 2 inch pieces. Place in a shallow pan and add enough water to just cover them.

  2. Add a few drops of rose water (approx. 1/2 tsp) and poach the rhubarb until just tender.

  3. Drain, reserving the cooking liquor. Place rhubarb on kitchen towel to dry and chill.


For the pomegranate and the cream:

  1. Remove the seeds from the pomegranate reserving the juice. Set aside the seeds, removing any pith (there will be more seeds than you need).

  2. Place the pomegranate juice in a small pan. Add 2 tsp of sugar and simmer gently until reduced by half, to form a syrup. Set aside to cool.

  3. Whip double cream until it forms stiff peaks. Place in a piping bag.

To plate:

  1. Pipe a streak of the cream along the centre of the plate. This will help the meringue pieces to adhere to the plate. Arrange meringue pieces in a line on top of the cream.

  2. Place 5 rhubarb pieces at angles across the meringue (odd numbers always look better on plates).

  3. Pipe the cream in five places around the rhubarb as shown. Sprinkle pomegranate seeds in and around.

  4. Trickle lines of pomegranate syrup over the rhubarb pieces.

  5. Place a teaspoon of strawberry dust in a small sieve. Dust over the dish.

  6. Sprinkle with rose petals.

Alternative more traditional plating:

Fold meringue pieces and rhubarb pieces (cut them in 3) into the whipped cream, pile into glass bowls, sprinkle pomegranate seeds over the top. Drizzle the pomegranate syrup over the top. Sprinkle with strawberry dust and rose petals.

TeflonDSALogoStrip.jpg
Copyright© 2019 Chemours. Teflon™ is a registered trademark of The Chemours Company FC LLC