Coconut Meringues with New Season Rhubarb and Plum Cream
Coconut Meringues
4 egg whites
225g castor sugar
50g desiccated coconut
2 teaspoons cornflour
1 teaspoon vinegar
Method
Whisk the egg whites in a clean bowl to soft peaks then slowly add the sugar. When the sugar is fully incorporated whisk the cornflour and vinegar and then fold in the coconut.
Spoon into a piping bag and pipe into rounds on a tray lined with baking paper. Bake in a 120oc oven until firm and golden – about 45 minutes. Turn off the heat and allow the meringues to cool in the oven.
Plum Cream
4 plums, halved and stoned
100g sugar
250ml double cream
Method
Chop the plums and place in a pan with the sugar and 2 tablespoons of water. Cook until thick and soft.
Blend and pass through a sieve. Whip the cream and fold in the plum mixture.
Rhubarb Compote
4 sticks new season rhubarb
Zest and juice 1 orange
100g sugar
Method
Chop the rhubarb and place in a pan with the orange zest, juice and sugar and slowly cook until the rhubarb is just soft.
To assemble – spoon the cream onto the cool meringues and top with some of the rhubarb.
