Spiced rhubarb pavlova, coconut yoghurt sorbet

PT1H30M

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Ingredients

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Coconut yoghurt sorbet

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

Meringue

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

Spiced rhubarb

1
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
  • 100g of glucose
  • 250ml of double cream
  • 100g of caster sugar
  • 500g of coconut yoghurt
2
Preheat the oven to 130°C/gas mark ½
3
To make the meringue, whisk the egg whites with 150g of the sugar. Continue to whisk, adding the rest of the sugar 1 tablespoon at a time over about 10 minutes until the mixture is nice and glossy and all of the sugar has been incorporated
4
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
5
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
6
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
  • 1kg rhubarb
  • 1 vanilla pod, split and seeds scraped
  • 320g of caster sugar
  • 0.5g of saffron
  • 50ml of brandy
  • 25g of butter
  • 30g of honey
7
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
8
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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