There are so many variables with this – it is a dish we have tweaked for years. The tarragon adds a really interesting flavour
- 500g strawberries
- 1 small bunch tarragon
- 1 orange, juice and peel
- 1⁄2 tablespoon sugar
- 2 gelatine leaves
- 2 egg whites
- 150g rice pudding
- 50g sugar
- 250ml cream
- 30ml cream
- Pinch of salt
- 2 egg whites
- 50g caster sugar
- 50g icing sugar
- Dried fruits, edible flowers (optional)
- 400g rhubarb stalks
- Sugar, to taste
- Make sure the utensils are grease free – clean before use with some lemon juice. Heat oven on 100oC.
- For the meringue, place the egg whites in a bowl with a small pinch of salt and a drop of lemon juice.
- Start mixing until soft peaks emerge, then add the caster sugar slowly until it has all absorbed and the egg whites turn stiff.
- Then with a spatula add the icing sugar, and fold into the egg white mixture until it is all mixed in. Spread on a baking tray lined with baking paper, making sure it’s even. Place in oven and dry the meringue for 2-3 hours. When dried out, cool off and keep in a closed container.
- For the rice mousse, soak a gelatine leaf in cold water. Heat 30ml cream and dissolve the gelatine. Whisk up the cream until stiff.
- Whisk up the egg whites and add the sugar until stiff.
- Mix rice pudding with the gelatine/cream mixture. Fold in the egg whites and then fold in the whipped cream.
- Place in piping bag or container and leave to set in the fridge.
- For the rhubarb juice, juice the rhubarb stalks in a juicer. Place in a suitable pot and add sugar. Alternatively, you can stew the rhubarb, sliced, with some sugar over a bain marie. Cook down and keep in fridge until use.
- To serve, clean strawberries and place in mixing bowl. Add tarragon leaves, sugar, orange zest and orange juice and mix well. In a bowl pipe a generous amount of rice mousse, place the strawberries on top and stick dried meringue chards in between. Pour a bit of rhubarb juice on the side of the mousse.
Tip: The end result of this will be determined by the quality of your rhubarb.You can also serve this in a glass like an Eton Mess.
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