The last two weeks can best be summed up as hectic, crazy, full.of.life. A bachelorette party, rehearsal dinner, wedding, weekend in Yosemite, wine tastings, making new friends and not as much sleep as the body needs. How was your May been? What are your summer plans and what are you most looking forward to for the upcoming months?
While lying in the warm sunshine yesterday it was clear that the days are only getting brighter and warmer which couldn’t happen fast enough for this impatient soul. Meanwhile, I’m still traveling, filling every spare moment with seeing people and not sleeping as much as my now heavy eyes wish.
On this bright spring day it seems only too good an opportunity to get some kitchen things out and make a spring dessert. If there was a book on custard and someone had to volunteer to cook, bake, make, eat and write it, I’d volunteer. There’s something incredibly comforting about custard and it’s not just the fact that often it’s warmed up and poured over something.
Meringue Nests with Custard and Rhubarb
3 egg whites, room temperature
1/2 cup sugar
4 tablespoons confectioners sugar
2 1/2 tablespoons custard powder
4 tablespoons mascarpone
3 tablespoons pouring cream
2 stalks rhubarb, ends removed and sliced into 1 1/2 inch pieces
3 tablespoons water
2 tablespoons superfine sugar
1 orange peel
Preheat the oven to 120C/250F and greaseproof a baking tray with paper.
Beat egg whites until stiff then slowly add the sugar in small portions until fully incorporated then continue with the remaining sugar until all sugar has been mixed in.
Spoon a quarter of the mixture onto the baking tray and carefully push the center in to make a basket shape.
Continue with the remaining mixture then bake in the oven for 90 minutes. Turn the oven off and allow to cool fully before removing.
Meanwhile, place the rhubarb, water, sugar and orange peel in a saucepan on low heat and cook until the rhubarb is soft, approximately 10 minutes. Allow to cool completely.
For the custard, sift the sugar and custard powder into a bowl then add the mascarpone and pouring cream, mixing until smooth and well combined.
Spoon the custard into the center of the baskets and carefully top with the rhubarb and a little of the sauce.