Pink Peppercorn Meringues with Rhubarb Compote and Galangal Cream by The Ninth Wave Restaurant, Mull
The Ninth Wave Restaurant on the Isle of Mull showcases quality modern British cuisine with an eclectic mix of vibrant ethnicity: a celebration of quality produce gathered from the magnificent provender of Scotland.
For more information visit www.ninthwaverestaurant.co.uk
Ingredients:Serves 4
Meringues:
2 egg whites
115g/4oz vanilla caster sugar
3⁄4 teaspoon pink peppercorns,
crushed pinch sea salt
Rhubarb compote:
600g/1lb 5oz rhubarb, cut into
2.5cm pieces
65-95g/2-4oz caster sugar
150ml black elder flower wine or rosé wine
1⁄4 vanilla pod seeds pinch of sea salt
GalangaL cream:
120ml/4 oz double cream
1⁄2 tsp powdered galangal or ginger
1 tsp icing sugar, sieved
A drop of real vanilla essence
Method:
For the meringues:
1. Preheat oven to 150°C
2. Put egg whites and salt in a grease-free metal bowl and whisk with a handheld electric beater until just stiff. To test, dip the beaters into the mixture and lift up – any white on them should stand up in stiff peaks rather than falling over.
3. Beating constantly, gradually add the sugar, until the mixture becomes very thick and glossy. Be sure to incorporate any stray sugar on the bowl sides.
4. Line a flat baking-tray with a non-stick baking sheet. Using a piping bag with a star tip (or a spoon) place 12 even mounds of meringue onto the prepared sheet about 3cms apart. Each meringue should be about 5cm wide and 2cm tall.
5. Place the meringue tray on the middle shelf of the oven, reducing the heat to 140°C. Bake for 35 minutes. Turn the oven off and leave the meringues to dry out in the warm oven for 3-4 hours. Store in an airtight container if not using right away.
For the rhubarb compote:
1. In a medium saucepan, combine the rhubarb, wine, vanilla seeds, salt and 65g of the sugar.
2. Bring to the boil over a medium-high heat, stirring occasionally. Reduce the heat to medium-low, cover and simmer for 5 minutes, then taste the rhubarb for sweetness. Rhubarb and wines vary in sweetness, and ideally the rhubarb should still retain a hint of tartness in the compote.
3. Stir in some more of the sugar if necessary and continue cooking, covered, for another 5 minutes or until the rhubarb is tender.
4. Strain the syrup into a small pot. Set the compote aside to cool.
5. Simmer the syrup on a medium heat and reduce until it has a runny-honey consistency, which should take 5-8 minutes. Set aside to cool.
For the galangal cream:
1. In a mixing bowl, beat all the ingredients together on high speed until soft peaks form in the mixture. Chill, covered, in the fridge if not using right away.
To assemble:
1. Place two of the meringues on each serving plate. Pipe a 2cm high circle of galangal cream neatly on top of each meringue. Place a dessert spoonful of compote carefully on each cream circle.
2. Top each with another meringue and dust with icing sugar.
3. Decorate plate with syrup and serve.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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