Tony's Mother's Day Rhubarb & Champagne Pavlova

How special are Mums? We really are so very lucky to have them. So why not spoil your mum with the treat she deserves this Mother’s Day by preparing my fabulous Rhubarb and Champagne pavlova.

It’s the perfect sweet treat for any Mother’s Day gathering.

INGREDIENTS

• 500g of caster sugar

• 1 bottle of Bollinger Rosé Champagne

• 1000g of rhubarb cut into 10cm batons

• Vanilla

METHOD

1. Preheat the sous vide machine to 61˚C

2. Wash and cut the rhubarb into batons of about 10cm long

3. Mix the champagne with the sugar and vanilla

4. Place the rhubarb batons in an even layer into a bag with champagne mixture and tightly seal under vacuum.

5. Add the bag to the water bath and leave to cook for 40 minutes

6. Take out and plunge in ice bath.

7. Cool and leave in the fridge until the next day to use.

Pavlova

INGREDIENTS

For the meringue:

• 4 egg whites

• 250g caster sugar

• 1 tsp white wine vinegar

• 1 tsp cornflour

• 1 tsp vanilla extract

METHOD

1. Heat oven to 1500C / 130C fan / gas 2.

2. Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.

3. Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

4. Pipe the meringue into big tear drops like blobs onto baking parchment.

5. Bake for 1 hr 15 mins and then turn off the heat.

6. Let the pavlova cool completely inside the oven.

7. Take out and use.

Chantilly cream

INGREDIENTS

• 300ml double cream

• 15g icing sugar

• ½ tsp vanilla extract

METHOD

1. Whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed.

2. Keep in fridge for 3 hours before use.

3. To plate, place a quenelle of cream on the plate, arrange rhubarb next to it and place on the pavlova.

Enjoy!! And make sure to tag @McTSingh in photos of your Pavlova on social media! 📷