Mini meringues with white chocolate cream and poached rhubarb
Tangy poached rhubarb and sweet white chocolate balance beautifully in this simple dessert, which uses shop-bought meringues for minimal effort but impressive results
- Serves: 2 persons
- 75g white chocolate, finely chopped
- 150ml double cream
- 300g rhubarb, cut into 4cm pieces
- 35g caster sugar
- 1⁄2 lemon, juiced
- 1⁄2 tsp vanilla bean paste
- 2shop-bought meringues
Step 1Put the white chocolate in a heatproof bowl and heat 100ml of the cream in a small pan until just simmering. Pour the cream over the chocolate, leave for 1 minute, then stir until the chocolate is completely melted. Cover the surface and chill for 2 hours.
Step 2Put the rhubarb in a pan with the sugar and lemon juice, then cook gently for 10-15 minutes, or until the rhubarb is soft but not collapsing. Cool, then chill.
Step 3Pour the remaining cream into the white chocolate mixture and gently whip to soft peaks using an electric whisk. Fold in the vanilla bean paste.
Step 4Put the meringues onto two plates, then spoon on some of the cream. Top with the rhubarb and serve.