April – Stephanie Moon’s Yorkshire Mess



Follow the recipe on my video pod cast – click here

Yorkshire Mess Ingredients

Meringue Layers

200 g egg whites
400 g caster sugar
½ lemon juice
Pinch of salt

Method

Whisk up to a stiff meringue and using a piping bag and plain nozzle pipe rows of meringue and some batons, on to a rubber cooks mat and bake in a low oven at 100c
 

Rhubarb Curd

50 g Caster sugar (to stew the rhubarb in)
400 g Rhubarb pieces roughly chopped
150 ml water
100 g butter
3 eggs beaten
½ lemon juice
150 g Caster sugar (for the curd)

Method

Boil the Rhubarb and water with the first 50 g caster sugar until the rhubarb is soft, then sieve and blend into a puree pulp.
Add this mixture to a glass bowl one that can fit into a pan. Fill the pan 1 inch full of boiling water and place the glass bowl on the top.
Next whisk in the butter, the three beaten eggs and the remainder of the caster sugar and the squeeze of half a lemon in a bowl over boiling water (Bain Marie)
Keep whisking until thickened then pour into a container and allow cooling.

Rhubarb Jelly

Firstly make your Ginger beer……
50 ml boiling water
120 g Fresh grated ginger
80 g Golden Caster Sugar
3 lemons peeled and bruised
1 bottle Harrogate Spring sparkling water
Sprigs of fresh lemon balm

To set the jelly……

200 g of Rhubarb stems
100 g caster sugar
4 large leaves of Gelatine
150 ml ginger beer

Method

Mix the boiling water with the sugar and the lemon peel and bruise with a
spoon .Cut the lemons in half but do not squeeze them and add to the mixture.
Add the lemon balm sprigs and the bottle of Harrogate Spring water.Sieve and reserve for the jelly

To set the jelly:
Firstly place  200 g of Rhubarb stems halved long ways in a tray sprinkled with 100 g caster sugar and bake in the oven with a tight tin foil lid until cooked (This should take around 12 minutes at 180⁰c) 4 large leaves of Gelatine soaked in cold water
Place 150 ml ginger beer in a bowl
Heat 50 ml of the Rhubarb syrup from the stewing of the batons for the jelly (what is left in the tray)
Add the squeezed gelatine to the rhubarb syrup and heat gently
Add the chilled ginger beer. Dry the stewed rhubarb batons in a clean cloth and place into a cling film lined tray.
Pour over the ginger beer jelly liquid and set with the rhubarb baton sticks. Set in the fridge
Make some Rhubarb spheres using the some rhubarb stock syrup mixture from the tray and set with gelatine.

Rhubarb Syrup

100 g Rhubarb pieces chopped up
100 ml water
100 g caster sugar

Method

Bring all ingredients to the boil, when ready, sieve gently taking care not to cloud the rhubarb syrup and serve.

Amber Liqueur Syrup

2 sticks of Rhubarb
100 g caster sugar
60 g whole butter
1 shot of Amber Liqueur

Method

Bake two sticks of Rhubarb and chop into 2 inch pieces
Melt 100 g caster sugar in a frying pan
Add the rhubarb pieces. Next add 60 g whole butter
Next add 1 shot of Amber Liqueur and ignite
Once the liqueur has burnt out, pour this onto a tray to cool, reserving some of the Amber Liqueur for the sauces.

Rhubarb Fool

Firstly to make the base cream….
250 ml milk
60 g caster sugar
1 lemon zest only
2 tablespoons of corn flour

To make the Rhubarb puree…
200 g Rhubarb Pieces
80 ml water
100 g caster sugar
200 g Semi whipped double cream

Method

Boil the milk, add the lemon zest once it has come to the boil and remove off the heat. Whisk up all other ingredients and pour on the lemon flavoured milk. Whisk together and stir on a gentle heat until it thickens. Once thickened add the butter and stir in and allow to cool, sieve if necessary.

Boil together and puree and sieve out any excess watery rhubarb. Mix the three components together by firstly mixing the cream base with the rhubarb puree then gently fold in the semi whipped cream. Once all incorporated, set in a container in the fridge, ready to construct the meringue layers.

Parkin Crumbs

100g unsalted butter
200 g plain flour
5 g ground ginger
25 g golden caster sugar
1 tablespoon of black treacle
1 tablespoon of rolled porridge oats.

Method

Place the flour and butter in a bowl and mix together in your hands until a golden sand like crumb has been formed.
Next add all other ingredients in and mix into a light crumb
Bake in a hot oven at 180⁰c until golden and cooked spoon around whilst cooking for an even golden colour.
Remove and allow cooling before serving.

To bring the dish together:

This dish is constructed at the table in front of the guests.

Dress up the meringue layers with the fool and rhubarb jelly once you have cut the jelly into small squares to make it easier to eat.

Place the fool on the top and criss cross the meringue sticks over the top like guards of honour and place in the pink mini sticks made from adding some red food colour to the meringue mix and the rhubarb wafer crisps.

Have this ready to serve down with the meringue pudding sitting on the top section of the mirrored jewellery box.
Using the inside sections of tray for the jewellery box place neat small ramekins full of the various fillings, curd, Parkin, syrup placed in a small squeezy bottle and amber liquor rhubarb batons in a small ramekin.

Have a dessert spoon in the curd for the swipe of curd to look good on the cloth all others are demi taste teaspoons inside.

Place the sphere jellies on the other top of the mirrored jewellery box and have a special set of tongs to serve these.

The Perfect Sharing Dessert!

 

Pictures courtesy of C. Wildman