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Serves 4
Ingredients:
For the ginger cream
200ml/7fl oz double cream, whipped
Squeeze lemon juice
1 tbsp icing sugar
1 tsp Country Range
ground ginger
For the rhubarb & ginger compote
85g/3oz caster sugar
2 oranges, zest and juice
1 tsp Country Range ground cinnamon
2 Country Range whole star anise
85g/3oz rhubarb, chopped
To Serve
4 ready-made meringue nests
4 strawberries, halved
30g/1oz white chocolate melted
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Method
1. For the ginger cream, place the
whipped cream, lemon juice, icing
sugar and ground ginger into a
bowl and mix together. Cover
and refrigerate.
2. For the rhubarb and ginger
compote, place the sugar, orange
zest and juice, rhubarb, ginger,
cinnamon and star anise into a
saucepan. Cook for five minutes
or until the rhubarb is soft. Add the
strawberry halves and cook for one
minute. Allow to cool and remove
the whole star anise.
3. To serve, place a meringue nest
onto a serving plate and top with
a spoonful of ginger cream. Spoon
the compote over the meringue,
decorate with strawberry halves and
drizzle with melted white chocolate.
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