Rhubarb Charlotte with Strawberries and Rum

Owner/Chef Bob Kinkead serves this savory creation at the four-star Kinkead’s, an American brasserie known for its seafood and located on Pennsylvania Avenue’s historic Red Lion Row in Washington, D.C.

“It involves making a Bavarian cream–a fruit puree with whipped cream and gelatin added,” he says. “Think of it as an elegant Jell-O, but not as rubbery.”

Also the author of Kinkead’s Cookbook (Ten Speed Press, 2005), the chef says this recipe has nearly infinite varations. “Almost any puree of fruit can be used to make a Bavarian cream–peaches, purple plums, raspberries, mangoes and apricots. Use this equation: two envelopes of gelatin to two cups puree and one cup whipped cream. And adjust the sugar added to the puree according to the particular fruit’s natural sweetness.”

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HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM

The Italian Meringue Buttercream is made by whipping the egg whites to stiff peaks then pouring the sugar syrup and whipping until cooled to room temperature. Then softened butter is added a little at a time and whipped until smooth and fluffy. The Italian Meringue Buttercream can be made in advance and kept it in an airtight container in the refrigerator for a week or frozen for up to 3 months.

CakeLove owner Warren Brown shows you the process of making CakeLove standard buttercream cake, the Italian Meringue Buttercream.

Italian Meringue Buttercream
5 egg whites (large eggs)
10 oz extra-fine granulated sugar
1/4 cup water
16 oz unsalted butter, cut in small pieces

For the directions watch the video to learn how to make Italian Meringue Buttercream.