BRAISED RHUBARB WITH RASPBERRIES AND MERINGUES
A recipe by: Oliver Rasper - Top chef in Lower Saxony
INGREDIENTS FOR 4 PEOPLE
- 2 rhubarb stalks (preferably raspberry rhubarb)
- 200 g fresh raspberries
- 1 bunch Red daikon cress
- 100 g quark 40
- Juice and zest of an untreated lemon
- 2 tablespoons lauter sugar (water and sugar boiled 1:1 and then
- and then cooled)
- 4 tbsp icing sugar
Für die Meringues:
- 5 egg whites
- 145 g granulated sugar
- 125 g icing sugar
Preparation Time
15 Minutes
Cooking Time
80 Minutes
Difficulty
Easy
ARRANGEMENT AND DECORATION
Gourmet line BLANC rectangular plate, partly frosted, FL P01331:
The rectangular plate captivates with its unusual shape. The matt and glazed surfaces offer a wide range of possibilities for serving food.
PREPARATION METHOD BY TOP CHEF OLIVER RASPER:
STEP 1:
Meringue mixture:
Whip the egg whites with the granulated sugar and icing sugar until very stiff.
Line a baking tray with baking paper
Pour the beaten egg whites into a piping bag
Pipe round meringues, 2 cm in diameter, onto the tray and bake for 60 minutes in a preheated 150 °C oven
STEP 2:
Cut the washed rhubarb into 15 cm pieces, dust with icing sugar
Place in a preheated oven at 180 °C for 20 minutes.
Crush some of the raspberries with lactose and strain through a hair sieve.
Mix the quark with a little hot water until creamy and perfume with a little lemon juice and lemon zest.
Garnish the stewed rhubarb with the remaining raspberries as shown in the picture
Arrange on plates with the curd, raspberry sauce and red daikon cress.
Place the meringues in the spaces and serve.
STEP 3:
The remaining meringues will keep for about 3 weeks in well-sealed containers.