Spiced rhubarb pavlova, coconut yoghurt sorbet


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Coconut yoghurt sorbet

  • 250ml of double cream
  • 100g of caster sugar
  • 100g of glucose
  • 500g of coconut yoghurt


  • 200g of egg white
  • 450g of caster sugar
  • 3 tsp cornflour
  • 1/2 tsp white wine vinegar

Spiced rhubarb

For the coconut yoghurt sorbet, add the cream, sugar and glucose to a pan and bring to the boil. Allow to cool, stir in the yoghurt then churn in an ice cream maker. Store in the freezer until ready to serve
Preheat the oven to 130°C/gas mark 1/2
To make the meringue, whisk the egg whites with 150g of the sugar. Continue to whisk, adding the rest of the sugar 1 tbsp at a time over about 10 minutes until the mixture is nice and glossy and all of the sugar has been incorporated
Add the cornflour and white wine vinegar and incorporate fully into the mixture. Spoon the the meringue onto a silicone mat or baking paper-lined tray to make the nests. Bake for 40 minutes
  • 1/2 tsp white wine vinegar
  • 3 tsp cornflour
For the rhubarb, toast the fennel seeds, cinnamon and star anise for a few minutes on a medium heat until aromatic. Remove from heat, place the spices in a piece of muslin cloth and tie together to create a bag
Dice the rhubarb to cubes no larger than 1cm x 1cm and add to a saucepan with the remaining ingredients, except the agar agar. Stew on a low heat until the rhubarb is soft, then remove the pan from the heat and discard the spice bag
Strain the mixture and retain the liquid in a measuring jug, placing the solids in a bowl until ready to serve. Stir in 1g of agar agar for every 100ml liquid and add to a pan. Bring to boil to incorporate then leave to cool. Once set, blitz using a hand blender to create a smooth gel
  • agar agar
To serve, place a meringue nest on each plate and spoon on the rhubarb on top. Quenelle the sorbet onto the rhubarb, add some rhubarb gel to the plate and serve
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