Refined dessert by Michelin Star chef Michael Wignall. Chef Patron, the Angel at Hetton.


  • 168g Cacklebean egg whites
  • 168g caster sugar
  • 126g icing sugar, sieved
  • a pinch of Maldon sea salt
  • a pinch of citric acid
  • 500g Bruce Farms strawberries
  • 30g caster sugar
  • 1/4 vanilla pod
  • 5  black cardamom pods, crushed
  • 100g clotted cream
  • 10g Arbequina extra virgin olive oil

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  1. Place egg whites, caster sugar, citric acid and a pinch of salt into a bowl and warm over a pan of simmering water.
  2. Continuously whisk until the mixture has reached a temperature of 50°C.
  3. Place into a mixer, fitted with a whisk and mix on high speed until glossy and forms stiff peaks.
  4. Remove from the mixer and carefully fold in the icing sugar – this is best done in four or five stages.
  5. Place into a piping bag and pipe approximately 60mm round peaks onto silicon or greaseproof paper.
  6. Place into a preheated oven at 90°c with zero humidity for ninety minutes.
  7. Remove, allow to cool fully and keep in an airtight container until ready to use.
  8. For the Strawberries. Hull all of the strawberries and place into a blender and mix on full speed.
  9. Pour into a small pan and add cardamom, vanilla and sugar.
  10. Slowly heat for 15-20 minutes, until reduced by one quarter. Remove from the heat and cover with cling film.
  11. Allow to cool and infuse. Once cool, pass through a fine sieve and set aside.
  12. To assemble. Cut the strawberries set aside, into 3-4 pieces (depending on size) and dress with the puree.
  13. Spoon out a generous amount of clotted cream onto the centre of the plate and spoon over the strawberries.
  14. Break your meringue into several pieces and place randomly around the plate and on top of your strawberries and clotted cream. Finish with a drizzle of olive oil.

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