Strawberry and rhubarb dessert plate

Method

• Step 1

  To make the meringue, preheat the Miele warming drawer on food setting, highest temperature square (85°C).

• Step 2

  Place the egg whites into a glass bowl. Whisk until stiff peaks are formed. Gradually add the caster sugar and continue to whisk until all the sugar has dissolved. Whisk in 1 tbspn of dried strawberry powder.

• Step 3

  Put a 2cm straight nozzle into a piping bag. Paint red and pink stripes of food colouring up the side of the piping bag. Transfer the meringue mixture to the piping bag.

• Step 4

  Line a baking tray with greaseproof paper. Pipe 4 cm wide dots of meringue pulling up at the end to make a tear drop shape. Place into the preheated warming drawer and time for 2 hours.

• Step 5

  For the rhubarb compote, place the rhubarb, rhubarb cordial, sliced stem ginger and 1tbsp ginger syrup into a DGG2 shallow solid steam container. Put in the Miele steam oven. Steam at 90°C for 4 minutes. Remove and allow to cool completely.

• Step 6

  Make the ginger cream by placing the double cream, crème fraiche, lime zest, 2tbsp ginger syrup and vanilla seeds in a large mixing bowl. Whisk until soft peaks.

• Step 7

  Once meringues are cooked and cooled, assemble the dish as desired.