Made specially for Latitudinal Cuisine’s Eat With Art
Serves about 8…..
This meringue recipe below or about 4 bought meringue nests
To make the meringues you’ll need…..
3 medium egg whites at room temperature
180 g caster sugar
For the rest of the mess….
800 g rhubarb, trimmed and cut into 5 cm pieces
Finely grated zest and juice 2 of juicy clementines or 1 orange
100 g soft brown sugar
7 passion fruit, cut in half and seeds scooped out
350 ml whipping cream
200 g Greek yoghurt
7 tablespoons icing sugar
1. Preheat oven to 150 C. Line a baking tray with baking parchment. Drop the saffron into a small bowl, (or an egg cup would be good.) grind it with the back of a teaspoon and pour over a tablespoon of boiling water.
2. Place the egg whites in a clean bowl and add the salt. Using an electric whisk beat the egg whites, slowly at first until they break down and begin to froth a little.
3. Increase the speed and beat until stiff peaks form. Add the sugar a little at a time, whisking continuously, until stiff, glossy, and looks like shaving foam. Finally whisk in the saffron and it’s liquid.
4. Spoon and spread out the meringue onto the lined baking tray. Place in the oven and immediately turn the oven temperature down to 120 C/110 Fan (Gas Mark 1/4-1/2/225-250 F.) Bake for 45 minutes then turn oven off and leave the meringue to cool completely in the oven, then remove.
5. For the rhubarb, preheat oven to 220 C/200 fan/425 F/Gas Mark 7. Tip the rhubarb pieces into a large ovenproof dish and scatter over the zest and the juice from the clementines or orange. Sprinkle with the sugar and toss together well. Spread out into a single layer and roast for about 15-20 minutes or until tender.
6. Tip the cooked rhubarb into a sieve set over a small pan, and leave to cool. Place the pan with the rhubarb juices over a medium heat and simmer until syrupy and reduced by half. (about 15 minutes) Stir in the drained rhubarb pieces and leave to cool again.
7. Whip the cream until soft peaks, then stir in the yoghurt and icing sugar. Gently stir the rhubarb and the passion fruit into the cream. (reserve a little of the passion fruit to decorate)
Roughly smash up the meringues and carefully fold them into the cream too.
Pile into bowls or glasses and garnish each one with a drizzle of passion fruit.