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Meringues

meringues.jpgVince Parkinson, the executive chef at the Calgary Golf and Country Club, has a light dessert "Strawberry and Rhubarb Eton Mess."

 

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Strawberry & Rhubarb Eton Mess (yield 10)

Plan ahead to do this dessert, prepare the meringues the day before and have the

components ready, mix at the last minute.

 

 

Meringues:

4 egg whites

10 oz Sugar

1 Pinch Salt

Whisk the egg whites on medium speed till frothy.

Warm the sugar and salt in the oven then gradually whisk into the egg whites.

Spoon the meringue on to parchment paper and bake for 3 hours at 200F till firm.

Store in airtight container until needed.

Rhubarb:

12 oz Rhubarb

10 oz Sugar

water

Cut the rhubarb into 1 inch pieces and place in a sauce pan with the sugar and almost cover with water.

Poach gently till tender, drain the fruit and reduce the liquid to a syrup.

Strawberries:

11⁄2 lb Strawberries

1 oz Sugar

Hull the strawberries and chop up sprinkle with sugar and set aside.

(the sugar will draw the juices from the berries)

2 1⁄2 Cups whipping Cream

Whisk the whipping cream on medium speed to soft peak.

Don't over whip.

White Chocolate Shavings

Assembly:

To assemble the dessert, break up the meringue.

Mix the rhubarb and 3⁄4 of the strawberries with the whipped cream add the meringue and spoon into dishes.

Arrange the remaining strawberries on top, drizzle the rhubarb syrup and scatter the white chocolate shavings.

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