"Just a single egg white can be transformed into enough elegant meringue shards to crown more than four servings of pudding, as I discovered when, earlier this year, I was invited by Cole & Mason to come up with a recipe to mark London History Day and decided to do so by celebrating the opening of the Shard in 2012. Meringue shards make a lovely finishing touch to all kinds of desserts, from a rich trifle to an avant-garde pavlova or that timeless classic, the Eton mess."
"Similarly, whenever I design a more conceptual dish such as this one, I love to start by drawing it in my sketchbook, to develop an idea of what the dish will look like, and while I was drawing the angular lines of the Shard, it reminded me of a minimalist dessert I'd eaten at the seminal AT restaurant in Paris that featured grey meringue shards that seemed to me to perfectly emulate the dramatic geometry of that iconic London building."
"Black pepper, strawberries and basil are an unexpected yet classical combination: there's herbaceous, sweet and savoury complexity from the basil, freshness from the naturally sweet strawberries and a pop of heat from the super-sweet black pepper meringue that adds an unexpected warmth that is then subdued by the cream."
One egg white can produce elegant meringue shards sufficient for more than four servings of pudding. Meringue shards provide a decorative finishing touch for trifles, pavlovas and Eton mess. Inspiration for the shard-shaped meringue came from the Shard building and a minimalist dessert seen in Paris, developed visually in a sketchbook. The dish pairs black pepper meringue with strawberries and basil for herbaceous, sweet, savoury and warm heat balanced by cream. Leftover yolks can be used in dishes such as spaghetti carbonara with salt-cured yolks or brown banana curd. Prep time is 20 minutes plus resting, cook time 1 hour 30 minutes, serves 4.
Read at www.theguardian.com
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