Serving size: Serves 6
Course: Dessert

Almond parfait with poached rhubarb and meringue by Brent Savage of Bentley Restaurant & Bar

INGREDIENTS

Almond parfait
200g almonds, peeled & crushed
600ml cream
5g gelatin leaves
240g white chocolate
30g water, plus extra to soak gelatin leaves
80g sugar
120g egg whites

Almond milk jelly
200g almonds, peeled and crushed
600ml milk
100g sugar
15g gelatine leaves

Lemon meringue
115ml lemon juice
50g sugar
Ice
10g powdered egg white

Poached rhubarb
3 red rhubarb stalks
200ml water
80g sugar

Presentation
Shaved almonds, for garnish
Fresh baby mint, for garnish

Equipment
Medium saucepan
Candy thermometer
Handheld beater
Shallow baking tray
Sealable container
Stand mixer
Piping bag
Medium sized pot
Peeler

METHOD

Almond parfait
Soak crushed almonds in the cream and allow to stand in fridge for 6 hours or overnight.
Strain cream into a medium size saucepan and bring to the boil. Soak gelatin leaves in cold water. Add gelatin to cream (discarding the water), then add the white chocolate and melt together.

Bring the water and sugar 115°C, add egg whites and whisk to firm peaks. Allow the chocolate to cool to 35°C, fold in the whisked egg whites. Pour the mixture into a tray lined with greaseproof paper and set aside in the freezer until ready to serve.

Almond milk jelly
Soak the crushed almonds in the milk, allow to stand for 6hrs or overnight. Strain the milk into medium size saucepan, add sugar and bring to the boil. Soak the gelatin leaves in cold water, then add the gelatin leaves to the milk (discarding the water). Pour the mixture into a sealable container and allow to set in the fridge, until ready to serve.

Lemon meringue
Preheat oven to 90°C. In saucepan, bring lemon juice and sugar to the boil to dissolve the sugar. Remove and chill over ice. Add the powdered egg white and soak for 1 hour. In mixer, whisk mixture until stiff peaks form. Place in a piping bag and pipe small drops onto a baking tray lined with greaseproof paper. Place in oven for 2 to 3 hours until meringue is crisp.

Poached rhubarb
Wash and peel the rhubarb, then cut each stalk into 3 even lengths. In a medium size pot, place the peelings from the rhubarb with water and sugar and bring to the boil. Add the rhubarb to the pot and poach gently for 5 minutes. Remove from the heat and allow to cool, then portion the rhubarb into 5cm lengths.

Presentation
Place some almond jelly into serving plate. Cover the jelly with some shaved almonds.Place poached rhubarb and pieces of lemon meringue pieces around the plate.

Cut the parfait into small pieces and place on top. Garnish with fresh baby mint.