RHUBARB ETON MESS

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RHUBARB ETON MESS

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Ingredients

Meringue
2 egg whites
110 grams Sugar
1/2 teaspoon Lemon Juice
1 teaspoon Corn Flour
Rhubarb
300 millilitres Water
75 grams Sugar
1/2 vanilla bean seeds only
1 orange zest and juice only
4 stalks rhubarb sliced 2 cm thick
Crème Chantilly
1/2 vanilla bean
25 grams icing sugar
175 millilitres Cream
75 grams crème fraiche
Garnish
almonds toasted
strawberries diced
Features:
  • Gluten Free
Cuisine:
    • Medium

    Ingredients

    • Meringue

    • Rhubarb

    • Crème Chantilly

    • Garnish

    Directions

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    1. To make meringues, whisk the egg whites to soft peak, and then gradually add the sugar and whisk till glossy.
    2. Add the lemon juice and cornflour. Pipe onto a lined tray with baking paper.
    3. Bake at 100°c for 2 hrs till crispy and let cool.
    4. In a saucepan, mix water, sugar, vanilla bean, orange zest and juice, and rhubarb. Simmer rhubarb until just cooked. Cool then strain
    5. To make crème chantilly, whisk vanilla bean, icing sugar, cream and crème fraiche to soft peaks

    To Serve

    1. Into a martini glass, place 1 dessert spoon of the cooked rhubarb.
    2. Fold the remaining rhubarb into the cream mixture, break some meringue also into the mixture (save some for garnishing).
    3. Divide the mixture into the glasses (don’t over fill)
    4. Garnish with rhubarb, diced strawberries, toasted almonds and pieces of meringue

    Nathan Johnson

    Specialising in classic and modern European cuisine, Nathan Johnson has an impressive 20 year culinary career. Having worked in some of London’s most lauded restaurants including Gordon Ramsay’s Claridges, Boxwood Cafe and Plane Food, Nathan relocated to Australia and joined Felix in September 2011.

    Having embraced the frenzy of a professional kitchen in his teens, Nathan’s culinary career quickly flourished as he gained experience in notable restaurants, both in Australia and London. Drawing on his knowledge and passion for French bistro cuisine as well as a decade working alongside Gordon Ramsey, Nathan is a natural fit for Felix.

    With a focus on creating honest, simple food using the finest produce, Nathan has clearly made his mark on the Felix menu and continues to inject a level of creativity and knowledge that reflects his experience and passion for the cuisine.

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