Eton Mess

• 2 1/4 cups heavy cream
• 1 tablespoon sugar
• 10 cardamom pods, cracked
• 1/4 vanilla bean, split and seeds scraped
• 1/2 cup superfine sugar
• 2 1/2 teaspoon cornstarch
• 3 large egg whites
• Pinch of kosher salt
• 1 tablespoon pink peppercorns, coarsely ground
• 1/2 vanilla bean, split and seeds scraped
• 3/4 cup sugar
• 2 pounds rhubarb, cut into 3/4 -inch pieces
• 1/4 cup Grand Marnier
• 1/4 teaspoon kosher salt
• Cocoa nibs, for sprinkling

1. Make the cardamom cream In a medium saucepan, combine the cream, sugar and cardamom and bring just to a simmer.
2. Remove from the heat, cover and let stand for 1 hour.
3. Strain the cream through a fine sieve into a large bowl.
4. Cover and refrigerate for 4 hours.
5. Meanwhile, make the meringue Preheat the oven to 200 and line a large baking sheet with parchment paper.
6. In a small bowl, rub the vanilla seeds into the sugar and stir in the cornstarch.
7. In a stand mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed to soft peaks.
8. Gradually beat in the vanilla sugar, then beat at high speed until the whites are stiff, about 3 minutes.
9. Fold in the pink peppercorns.
10. Meanwhile, make the meringue Spread the meringue on the prepared baking sheet in a 1/4-inch-thick layer.
11. Bake in the center of the oven for about 2 hours and 30 minutes, until very lightly colored and crisp.
12. Let cool completely, then break into bite-size pieces.
13. Make the compote Preheat the oven to 325.
14. In a 9-by-13-inch baking dish, rub the vanilla bean and seeds into the sugar.
15. Add the rhubarb, Grand Marnier and salt and toss to coat.
16. Let the rhubarb macerate for 15 minutes.
17. Make the compote Tightly cover the baking dish with foil and bake for 30 minutes, until the rhubarb is soft but not falling apart.
18. Let cool slightly.
19. Discard the vanilla bean.
20. Make the compote Drain the rhubarb in a sieve set over a medium saucepan.
21. Bring the juices to a boil, then simmer over moderately high heat until syrupy, about 5 minutes.
22. Fold the rhubarb into the syrup and let cool completely.
23. Refrigerate the compote until slightly chilled, 45 minutes.
24. Make the compote Whip the cardamom cream at medium-high speed until firm peaks form.
25. Make the compote Layer the rhubarb compote, cardamom whipped cream and meringue on plates or in glasses.
26. Sprinkle with cocoa nibs and serve.

heavy cream, sugar, cardamom pods, vanilla bean, sugar, cornstarch, egg whites, kosher salt, pink, vanilla bean, sugar, rhubarb, grand marnier, kosher salt, cocoa

Taken from www.foodandwine.com/recipes/eton-mess (may not work)