Ingredients
Rhubarb
Custard
Fresh berries
Mini meringues
Garden mint
Fruit coulis
Agar agar
Raspberry sorbet
Method
Warm the custard and thicken with the agar agar, pour in to a lined tray and allow
To chill until it sets
Poach the rhubarb until tender, chill once cooked to prevent it going soft.
When you are ready to serve cut the fresh berries, shred the mint, cut the cold set
Custard and plate the dessert.
Finish the dessert with a scoop of sorbet and the fresh shredded mint.
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