Rhubarb Meringue Recipe
This beautiful rhubarb meringue from Bancone plays with your expectations - the confit lemon is deliciously sweet while the bright pink rhubarb is left tart and sharp. Despite the impressive...
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Cooking tools:
- Stand mixer
- Piping bag
- Cake ring
- Fine-mesh sieve
- Instant-read thermometer
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Parchment paper
- Saucepan
- Pot
- Slotted spoon
- Kitchen towel
- Plastic wrap
- Airtight container
- Freezer
- Plate
- Whisk
- Sharing plate
Ingredients
- 50g of icing sugar
- 50g of caster sugar
- 50g of egg white
- 225g of double cream
- 1 vanilla pod
- 40g of egg yolk
- 15g of cane sugar
- 15g of honey
- 1/2 gelatine leaf, bloomed in water
- 100g of lemon
- 60g of cane sugar
- 100g of water
- 100g of rhubarb
- 10g of cane sugar
- 1 tsp grenadine
- ice
- vegetable oil, for frying
- 1 handful of basil leaves
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