Pour 8 individual verrines

French meringue

125 g egg white

125 g caster sugar

100 g ice sugar

The day before

Raise the egg whites with half of the caster sugar, using a whisk. When the texture becomes very firm, add the rest of the sugar while whisking. Remove the whisk and softly incorporate the ice sugar.

Raise sticks of meringue in rows on a leaf of baking paper, using a pastry bag.

Put in the oven at very low heat (90 °C/185°F)) for about 1 h 30. The meringue should be very dry. If need be and when it is cold, store in a perfectly airtight box.

Strawberry and rhubarb compote

280 g fresh rhubarb

50 g caster sugar

5 g apple pectin

160 g fresh strawberries

Wash and peel the rhubarb and cut it in small segments, approximately 1 cm long. Put half of the sugar in a saucepan and add the rhubarb. Cook at high heat for about 10 to 12 minutes, until the fruits are free from any water.

Add the rest of the sugar which you have previously mixed with the apple pectin and carry on with the cooking, without making too much of a compote of rhubarb.

Incorporate the whole or cut strawberries, depending on their size.

Stop cooking immediately by laying the compote at the bottom of the verrines. Leave to cool in the refrigerator.

Angel cream

125 g whipping cream

30 g fresh egg white

30 g caster sugar

250 g white cheese

75 g sour cream

Raise the whipping cream with a whisk to obtain a firm texture. Raise the egg whites with the caster sugar . Mix the two parts and add the white cheese and the sour cream, mixing very softly to obtain a very light texture. Immediately pour into the verrines.

Dressing

A few strawberries and the fresh mint to decorate

When the verrines are cold, make the angel cream (which cannot wait!) and pour it into the verrines.

Store in a cold place to harden the cream.

Finally and at the last minute, decorate with strawberries, some chopped mint and pieces of carefully cut meringue.