Rhubarb Rosewater Eton Mess Food

ETON MESS

Steps:

• Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr - 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
• Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

RHUBARB & ROSEWATER ETON MESS

Steps:

• First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284°F.
• In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
• Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
• Line a large baking tray with non stick baking parchment - use a little dab of the meringue mixture to stick it down.
• Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
• Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
• Whip the cream until it forms soft peaks.
• Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
• Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
• Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.

VEGAN ETON MESS

Steps:

• Heat oven to 110C/90C fan/gas 1 and line a baking tray with parchment. Whisk the drained chickpea liquid with an electric whisk until white, fluffy and just holding its shape - be persistent, this will take longer than you imagine. Gradually whisk in the caster sugar until your chickpea meringue reaches stiff peaks. Spoon the vegan meringue onto the baking parchment and bake for 1hr 30 mins, or until they come off the paper easily. Leave to cool.
• Meanwhile, mix the berries with the icing sugar and rose water. Set aside for 30 mins so the flavours infuse and the berries release some of their juices.
• Put the yogurt into a large bowl, crush in the meringues then stir through 1/3 of the fruit, rippling it through the yogurt. Spoon into 4 serving dishes then top with the remaining fruit and the rose petals.

STRAWBERRY ROSE ETON MESS

Steps:

• In a large bowl, break up the meringues into bite-size pieces.
• Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
• Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.

ETON MESS

Steps:

• Reserve a few small strawberries, chop the remainder and place in a bowl.
• Sprinkle the kirsch over the berries, cover and chill for 2-3 hours.
• Whip the cream until it stands in soft peaks.
• Gently fold in the strawberries and their juices and the meringues.
• Spoon into a glass serving dish and decorate with the reserved strawberries just before serving.