Marinated Strawberries with Rice Puree and Tarragon

Marinated Strawberries with Rice Puree and TarragonShane O'Neill, Aspect Photography

There are so many variables with this – it is a dish we have tweaked for years. The tarragon adds a really interesting flavour

Serves 4

Ingredients:

  • 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
  • Lemon
  • Dried fruits, edible flowers (optional)
  • 400g rhubarb stalks
  • Sugar, to taste

Method:

  1. Make sure the utensils are grease free – clean before use with some lemon juice. Heat oven on 100oC.
  2. For the meringue, place the egg whites in a bowl with a small pinch of salt and a drop of lemon juice. 
  3. Start mixing until soft peaks emerge, then add the caster sugar slowly until it has all absorbed and the egg whites turn stiff.
  4. 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.
  5. For the rice mousse, soak a gelatine leaf in cold water. Heat 30ml cream and dissolve the gelatine. Whisk up the cream until stiff.
  6. Whisk up the egg whites and add the sugar until stiff.
  7. Mix rice pudding with the gelatine/cream mixture. Fold in the egg whites and then fold in the whipped cream.
  8. Place in piping bag or container and leave to set in the fridge.
  9. 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.
  10. 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.

Check out Martijn's other recipes below:

Crispy Organic Duck Egg and Purple Sprouting Broccoli

Potato Spaghetti and Land Caviar

Cod, Three Cornered Leeks, Beefsteak Mushrooms

McGraths Beef, Pearl Onion and Garden Lovage