Recipes
Persian Mess: smashed meringue with goat's curd, rhubarb and strawberries
30 minutes Preparation time
35 minutes Cooking time
4 Servings Serves
Ingredients
6 rhubarb sticks, leaves removed and stalks washed
3 tsp raw sugar, plus 3 tbsp extra
zest of 1 lemon
zest of 1 orange
200 g strawberries, washed and dried
1 tbsp water
200 g cream
200 g yoghurt
500 g goats’ curd (or a goat’s cheese log)
6 meringues (shop-bought is fine if you don’t have time to make them)
1 pomegranate
honey to drizzle
1 handful of toasted chopped pistachios
Method
- Cut 4 rhubarb sticks into 5 cm lengths. Lay the rhubarb evenly in one layer on a perforated steam tray. Sprinkle the sugar and zest over the rhubarb. Steam at 100˚C for 20 minutes until the rhubarb is tender enough to leave an impression when you gently press it with your finger.
- Hull strawberries and cut into quarters, reserve ¼ of the strawberries to use as a fresh garnish.
- Cut the remaining two rhubarb sticks into 2-inch slices and combine with strawberries, water and extra raw sugar in a saucepan. Bring to the boil, on a high heat, induction setting 9, then reduce to a medium-low heat, induction setting 4, to gently simmer until the fruit has softened and the mix has reduced and thickened (about 15 minutes). Remove from heat.
- Gently whip the cream to soft peaks and combine with yoghurt and 400 g of goat’s curd. Smash the meringues and mix them into the cream mixture.
- In a big glass bowl, layer meringue mix, baked rhubarb and berry sauce. Garnish with remaining crumbed goat’s curd and pomegranate seeds. Finish with a drizzle of honey, fresh strawberries and chopped pistachios.
Applicance Functions
Miele
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