A Decadant Dessert to Delight your Senses!

Chocolate Hazelnut Meringue with Poached Rhubarb

• 150g toasted hazelnuts
• 385g caster sugar
• 7 large free range egg whites
• 1/2 tsp white wine vinegar

Heat the oven to 160°C. Draw an 18cm circle on 4 sheets of baking paper and lightly oil. Grind the roasted hazelnuts in the food processor until finely ground but not too much that they become oily. Whisk the egg whites to medium peaks and then slowly add the caster sugar. Fold in vinegar and nuts. Divide evenly between baking sheets and bake in oven for 40mins then take out and allow to cool for 20mins.

Muscat chocolate cream:

• 200g 70% dark chocolate
• 60ml A Day Late, A Buck Short
• 100g brown sugar
• 800ml double cream

Place the chocolate that has been broken into small pieces, brown sugar, Muscat and 150ml cream in a bowl over a double bowler and melt stirring occasionally. Don’t over stir or it will become grainy. Allow to cool to room temperature. Whisk the rest of the cream and fold in to the chocolate.

250g caster sugar
250ml water
400g rhubarb cut into 10cm
30ml grenadine

Place the sugar water and grenadine in a saucepan on high heat and bring to a boil. Add the rhubarb and take off the heat, allow to cool. When cold assemble the meringue.

100g sugar
1tbsp water
50g roasted hazelnuts
1tsp lemon juice

Place sugar water and lemon juice in a saucepan and stir so all the sugar is wet. Place on high heat and bring to the boil. Swirl the pan (DON’T STIR) occasionally as it browns evenly. You want it to be a golden brown, about 5 to 6 mins. Now you can carefully stir in the nut and place on baking paper. Be very careful because its super hot!! When the praline has cooled and hardened blitz in a food processor until it resembles coarse sand.

Sandwich the meringue starting with meringue the chocolate cream the rhubarb and repeat. Finish by topping with chocolate cream, rhubarb and praline. Decorate with fresh flowers, YUM!!

Follow Ali on Instagram @ali_thebarossachef

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