From 'A Tale of Two Farms' Thyme's Table Menu
This very special creation from our Chef at Large Charlie Hibbert, will be paired with James Chase's light cocktail 'A Refreshing Great Chase' on the menu for our Thyme's Table dinner 'A Tale of Two Farms' on Saturday 28th May - why not book to come along and let Charlie & James entertain you ...
For the elderflower cordial (prepare in advance):
- 15 -20 large elderflower heads (or ‘umbrellas’), freshly picked
- 3 lemons
- 1 tsp citric acid
- 1 litre water
- 600g caster sugar
For the meringue:
- 4 egg whites, weighed
- caster sugar, double the weight of the egg whites
- approx 30g pine nuts, plus extra to garnish
For the rhubarb:
- 6 sticks of rhubarb
- 80g caster sugar
- 1 lemon, zest and juice
- 1 orange, zest
- 1 vanilla pod
For the elderflower cream:
- elderflower cordial, to taste
- 500ml double cream
- For the elderflower cordial, place the elderflower heads, lemon halves and citric acid into a heat proof container or pot. Bring the water to the boil and pour the water over the elderflower. Leave to infuse for 24 hours.
- Strain the cordial through a fine sieve. Add the sugar and bring to the boil. Pour the hot cordial into sterilised bottles.
- For the meringue, preheat the oven to 150°C.
- Toast the pine nuts for 10 minutes or until golden, allow to cool.
- Beat the egg whites to stiff peaks, slowly add the sugar and continue to beat until stiff and shiny.
- Fold the pine nuts through the meringue mix.
- Spoon the meringue onto a tray lined with baking paper (this recipe will make four fist sized meringues) and put in the oven.
- Immediately turn the oven down to 120°C and bake for one hour.
- For the rhubarb, cut into 2cm pieces and place in a deep baking tray.
- Sprinkle the sugar evenly and add the rest of the ingredients.
- Cover the tray with tinfoil and bake at 160°C for 10 mins or until soft but still holding its shape.
- For the elderflower cream, whip the cream until soft peaks form.
- Gently incorporate the elderflower cordial.
- To assemble, place a meringue on a plate, dollop some cream on top, spoon over some rhubarb, sprinkle over the reserved toasted pine nuts and serve.