Recipe created for The Collective by Anna Hansen of The Modern Pantry, London. For more information visit: www.thecollectivedairy.com
Rhubarb, vanilla, lemongrass and pink peppercorn Eton mess
This modern take on an Eton mess is certain to impress with family and friends, and once you've got the recipe down, you'll be whipping it up all the time!
Ingredients
- 140g Egg whites
- 220g Icing sugar
- 1tsp Lemon juice
- 1tsp Pink peppercorns lightly crushed
- 250ml Double cream
- 500g tub of The Collective Rhubarb, Vanilla & Lemongrass yoghurt
- Rhubarb for serving
Method
Step 1
To make the meringue, beat the egg whites, icing sugar and lemon juice together on high speed until very stiff and glossy then gently fold in the pink peppercorns.
Step 2
Put spoonfuls on a baking sheet and bake at 110°C for 20 minutes then turn down to 100°C and cook until crisp.
Step 3
Meanwhile whisk the cream until thickened then fold through the yoghurt and the compote.
Step 4
Break up the meringues and gently mix into the cream and yoghurt mixture.
Step 5
Serve with extra poached rhubarb if desired.