Ingredients
Rhubarb jelly
Buttermilk bavarois
Strawberries Romanoff
Method
Main
1.Preheat oven to 120C. Whisk eggwhite in an electric mixer until soft peaks form, gradually add caster sugar and whisk until glossy. Sift over icing sugar and cornflour and fold through, then transfer to a piping bag with a 1cm plain nozzle. Pipe 2cm-diameter mounds onto a baking-paper-lined oven tray. Bake until meringues are firm and dry and can be lifted without sticking to the paper (1 hour), then cool completely with oven door ajar. Meringues will keep for up to three days in an airtight container.
2.Meanwhile, for rhubarb jelly, combine rhubarb, sugar, lemon juice and 400ml water in a saucepan over very low heat and simmer until liquid is ruby coloured and well-flavoured (1 hour), then carefully strain through a fine sieve into a clean saucepan (discard solids) and return to low heat. Squeeze excess water from gelatine, add to liquid and stir to dissolve, then divide among eight 250ml-capacity moulds and refrigerate until just set (2-3 hours).
3.For buttermilk bavarois, combine milk, sugar and lemon rind in a saucepan and bring just to the simmer over medium heat. Squeeze excess liquid from gelatine, add to milk mixture, stir to dissolve, then add buttermilk, stir to combine. Transfer mixture to a bowl placed over ice and whisk occasionally until starting to thicken. Whisk cream to soft peaks, fold through buttermilk mixture, spoon over rhubarb jellies. Refrigerate until set (2-4 hours).
4.Meanwhile, for strawberries Romanoff, combine all ingredients in a bowl and stand to macerate (3-5 minutes). Spoon over bavarois and serve immediately with meringues.
