dessert
Rhubarb & Custard Eton Mess
Info
Heady rose poached rhubarb layered with a luxurious cardamom custard and crushed rose petal meringues. This pretty dessert is certainly indulgent but fresh and light too.
Ingredients
Method
Ingredients
FOR THE ROSE PETAL MERINGUES
- 4 large eggs (whites only)
- 115g caster sugar
- 115g icing sugar
- 1tbsp Bart rose petals
FOR THE ROSE POACHED RHUBARB
- 600g rhubarb
- 5tbsp caster sugar
- 75ml water
- 1tsp rosewater
FOR THE CARDAMOM CUSTARD
- 300ml double cream
- 300ml whole milk
- 4 large eggs (yolk only)
- 50g golden caster sugar
- 1.5tbsp cornflour
- 6 Bart cardamom pods
- 1 Bart vanilla pod
FOR THE DOUBLE CREAM
- 300ml double or whipping cream
- 1tbsp icing sugar
TO GARNISH
- Pinch of Bart rose petals
- Toasted flaked almonds, pistachios or hazelnuts (lightly crushed)
- Mint leaves (roughly torn)
Method
- Start by making the meringues. Preheat the oven to 110C (100C fan) / 210F / Gas Mark 1⁄4. Line two baking trays with non-stick or parchment paper and ensure your eggs are at room temperature. In a large clean glass or ceramic mixing bowl, add the egg whites and beat with an electric whisk on medium speed until stiff, fluffy peaks start to form.
- Turn the speed up and add the caster sugar one spoonful at a time, beating well between each addition. When the mix starts to turn thick and glossy, stop beating. Sift the icing sugar and mix in the rose petals, then add few spoonful’s at a time into the mix, gently folding until smooth and billowy with a satin sheen.
- Use two spoons to scoop the mixture onto the baking trays, dropping into six rounds. Place in the oven for 1 1⁄4 hours in a conventional or gas oven, or 1 1⁄2-1 3⁄4 hours for a fan assisted. Keep an eye on the meringues as they cook - if they start to brown, open the oven door. When they are crisp underneath, leave to cool in the oven to prevent cracking.
- Whilst the meringues bake, poach the rhubarb. Bring the water the boil in a medium saucepan, then add the rhubarb and sugar. Cover with a lid and simmer for 4 minutes, or until the rhubarb is just tender. Remove from the heat and stir in the rosewater and sumac. Leave to cool.
- Next make the custard. Split the vanilla pod and carefully scrape out the seeds and remove the cardamom seeds from their pods and crush lightly with a pestle and mortar. Pour the cream and milk into a saucepan and add both the cardamom and vanilla. Heat gently until just below boiling point, then remove the pan from the heat and set aside to infuse.
- In a large bowl, whisk together the egg yolks and sugar until pale, then mix in the cornflour. Once the milk has infused, add a couple of spoons into the sugar mix, and whisk until well combined. Repeat this until all milk has been whisked through. Remove the crushed cardamom by straining the mix back into the pan through a fine sieve. Heat gently for 5-10 minutes, stirring throughout, until the milk thickens to a custard consistency and coats the back of a spoon. Leave to cool.
- To assemble the Eton mess, spoon a layer of custard in each bowl or glass, followed by rhubarb, double cream and meringue pieces. Layer up as required, and finish with a sprinkle of rose petals, handful of crushed nuts and scattering of mint leaves to garnish, if desired.
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