RHUBARB & CREME FRAICHE
ETON MESS
SERVES 6-8
4 eggwhites
(^1) / 4 tsp cream of tartar
2 cups (440g) caster sugar
1 tsp cornflour
1 bunch rhubarb, washed, cut into
12cm lengths
(^1) / 4 tsp ground black pepper
600ml thickened cream
500ml creme fraiche
(^1) / 2 cup (60g) pure icing sugar,
sifted
1 tbs vanilla bean paste
250g raspberries
Preheat oven to 160°C. Grease a
baking tray and line with baking paper.
Place the eggwhites and cream of
tartar in a stand mixer with the whisk
attachment and whisk to soft peaks.
With the motor running, add 1 cup
(220g) caster sugar, 1 tbs at a time, every
30 seconds and continue whisking until
well incorporated. Whisk for a further
5 minutes or until the mixture is thick and
glossy and the sugar has dissolved. Add
the cornflourand whisk until combined.
Spoon meringue into 6 large dollops on
the tray with 5cm between each one.
Place the tray in the oven, reduce the
temperature to 110°C and bake for 1 hour
or until crisp and dry. Turn off the oven
and leave to cool, with door ajar, for at
least 1 hour. Remove meringue
from the oven and
cool completely.
Place rhubarb, remaining 1 cup (220g)
caster sugar and 2 tbs water in a large wide
frypan over low heat. Cook for 12 minutes
or until rhubarb has broken down. Stir
through black pepper. Cool completely.
When ready to serve, whisk cream,
creme fraiche, icing sugar and vanilla
to stiff peaks and gently fold through
cooked rhubarb.
Arrange meringues in a serving
dish and top with rhubarb cream.
Scatter with raspberries to serve.
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