Rhubarb and Mead Pavlova by Demijohn
The Rhubarb Pavlova is perfectly perfumed and gently flavoured with the musky sweetness of our Traditional Mead and a tiny smidgen of Rhubarb Vodka Liqueur.
Demijohn is a European-style liquid deli. It sources and sells artisan spirits, liqueurs, oils, vinegars and whiskies, which are predominantly made in the UK by small producers.
Demijohn’s products are unusual, varied and always delicious. From Scotland comes spirits such as Rhubarb Vodka, Raspberry Vodka, Gooseberry Gin, Chocolate Rum and all sorts of delicious fruit vinegars, such as Elderflower Vinegar and Bramble Vinegar.
Created by foodie Angus Ferguson in 2004, Demijohn is more than a deli – it is a whole new concept of selling. The staff are all knowledgeable about the products and passionate about their provenance, even to the extent the shops are closed on certain days, so the staff can pick elderflowers or sloes from the hedgerows to ensure plentiful supplies of the raw ingredients.
Angus has thrown the idea of a deli on its head and has nothing but large glass containers, known as demijohns, lining the wooden shelves all containing the most delicious, quirky liquids. Customers are encouraged to taste before buying and then choose the size of re-usable bottle into which the liquid is poured, while a personalised message can be added for free and then nicely gift wrapped.
For more information visit: www.demijohn.co.uk
Ingredients
For the meringue:
3 egg whites
200g caster sugar
1 tbsp rhubarb vodka liqueur
For the topping:
400g pink rhubarb stems, cut into 5cm lengths
50g caster sugar
300ml double cream
4 tbsp traditional mead
4 tbsp full fat yoghurt
METHOD
1 To make the meringue, preheat the oven to 100°C and line a baking tray with non-stick paper.
2 Whisk the egg whites until stiff then add the sugar in three stages until all combined. It’s easier to use an electric whisk, however, be careful not to over whisk the mixture.
3 Add in the Rhubarb Vodka.
4 Spread the meringue mix onto the baking tray in a circle leaving a slightly higher rim around the edge and bake for 2½ hours.
5 Allow to cool and remove the baking paper before moving it to a serving plate.
6 To make the toping, lay the rhubarb in a shallow pan, one layer thick, and sprinkle over a little water and the sugar. Poach over a medium heat for 10 minutes then allow it to cool. Meanwhile whip the cream and 1tbsp of mead together. Fold the yoghurt and remaining mead into the cream then gently fold in half the poached rhubarb until it looks marbled. Leave the other half for decoration.
7 Spread the cream and rhubarb mixture onto the meringue base then top with the remaining rhubarb and its syrup.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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