Muscat-Poached Fruit with Meringue, Praline and Clotted Cream

This dessert is an interpretation of the Gaudi architecture in Barcelona. The meringue structure hides the fruit and cream filing from the initial glance but once the wall is broken, the soft and sweet centre is revealed. I enjoy the challenge of creating a visual impact with desserts without being fussy, tricked-up or using unnecessary garnish. The essential flavours should be the strength behind the appearance – you can’t have one without the other.