For 8 portions:

Meringue

200 g caster sugar
100 g egg whites
cardamom

Poached rhubarb

6-8 rhubarb stems
200 g sugar
300 ml water

Cardamom Crème Anglaise

5 egg yolks
200 g cream
200 g milk
85 g sugar
cardamom

Ginger biscuit

80 g sugar
80 g butter
160 g plain flour
1 tbsp honey
10 g finely grated ginger
1/2 tsp of baking powder
1/2 tsp of baking soda
pinch of salt

20 g sheep cheese (slovak style bryndza)
mint

Biscuit

Mix all the ingredients until they are combined (use Kitchen Aid), wrap it flat in a food foil and leave for about 30 minutes in the refrigerator. Bake at 170 degrees until golden: it’s better to over bake it, during the time they get slightly moist. You can store them in a sealed container.

Meringue

Separate egg yolks from egg whites and leave the yolks for crème anglaise. Mix the whites with sugar in a metal bowl, lay on a water bath and stir until the mixture is warm, then whip until firm. Spread on a silicone pad or baking paper and: ideally 15 mm thick. Crush few cardamom seeds in the mortar: we need to peel off the seeds and crush them into dust. Sprinkle over the meringue and dry in the oven at 90 degrees. It takes about 90 minutes.

Poached rhubarb

Peel off the rhubarb. Make a sugar sirup (1 part sugar, 1 part water), put the rhubarb in it and cook on a mild fire. You would achieve the perfect results if you used sous vide machine, but for home conditions this is ok. Try to cook it al dente, remove the 2/3 and immediately cool in the ice bath, let the remaining 1/3 to cook off until very soft.

Jam/gel

Drain the cooked rhubarb and put it in the thermomix. Save the liquid to add if need better consistency. Pass the rhubarb through a strainer, while mixing use the liquid as needed. We should get the consistency of a jam/gel.

Cardamom Crème Anglaise

Heat the milk with cream and add the rest of capsules of cardamom from the mortar. Bring to boil and take off the fire, wrap with fresh foil and leave to infuse for 30 minutes. Mix egg yolks with sugar. Brink the infused milk and cream to a boil where it start slowly bubbling at the edges of the pot, take it off the fire and pour 1/3 into a saucepan with egg yolks. Mix quickly and repeat twice until we have the whole mix in the saucepan. Heat and mix the mixture of milk, cream and egg yolks at 83 degrees, holding it for 2 minutes. Then cool down.

Plate all the ingredience on a plate, sprinkle with the cheese and garnish with fresh mint. Enjoy!

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