Ok, loving myself sick with the new website! So much better than the old one. Hooray!
To celebrate, I have FINALLY done an Eton Mess. Only a couple of years coming. But, since the weather is cooling down, I decided to put a bit of an autumn/winter spin on the classic. To me, nothing says winter like mulled wine. So, mulled wine stewed rhubarb Eton Mess it is.
Going to try to give you a new fresh Eton Mess twice a year, one for the warmer months and another for the cooler months. I think we’re onto something!
- 5 egg whites
- 300g caster sugar
- 1 bunch rhubarb, reserving 1 stick for candying
- ¾ cup Pinot Noir, or your favourite red wine
- ¼ cup sugar
- ½ vanilla bean, sliced length ways
- 1 cinnamon stick
- ½ orange, juice and peel
- 1 stick of rhubarb, sliced thinly into ribbons using mandolin or knife
- 2 tbs water
- ¼ cup of caster sugar
- 600ml cream
- First start your meringues. Preheat your oven to 100°C. Pour egg whites into the bowl of your stand mixer fitted with the whisk attachment. Whisk on low and then increase speed, whisking until stiff peaks form. When you can put the bowl over your head and the egg whites don't fall out, you are done.
- You can then begin to add your sugar, big spoonfuls at a time, allowing the whites to go back to stiff peaks before another addition. Once all your sugar is in, leave to whisk, on high for another 5 minutes. The mixture should be thick and smooth and shiny. Spoon mixture into a piping bag. Snip off the tip of the piping bag about an inch or so in diameter and pipe the kisses onto the baking sheet.
- Before you put your meringues into the oven, bring the sugar and the water to the boil for your candied rhubarb. Once boiled, coat your rhubarb ribbons in the sugar solution and place on a line baking sheet.
- Place the meringue kisses and the candied rhubarb in the oven. Bake for 40 minutes. Let cool completely.
- To poach the rhubarb, combine red wine, sugar, vanilla bean and cinnamon sticks in a saucepan and stir until sugar dissolves. Allow to simmer until mixture reduces by one third. Add rhubarb and cook until the rhubarb is just starting to fall apart. Don't take it too far, it is nice for the rhubarb to have some form.
- Next whip your cream to soft peaks and then you are ready to assemble.
- To assemble, I like to do this individually. Place a couple of big tablespoons of cream in a bowl, add some of the rhubarb and a little juice, crumble in about 3 meringues and then gentle fold with a spoon, about 2 or 3 times, and then stop. You just want it to sort of ripple, not combine into one. Spoon into your serving bowl, top with a couple of whole meringues and a couple of ribbons of candied rhubarb. And a little bit more rhubarb. Why not!