This fancy strawberry and rhubarb plate is the perfect end to any meal.
To make the meringue, preheat the Miele warming drawer on food setting, highest temperature square (85°C).
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.
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.
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.
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.
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.
Once meringues are cooked and cooled, assemble the dish as desired.
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