Time to go pots with delicious rhubarb
Rhubarb and custard pots
Crème bavaroise à la vanille:
150ml milk 1 vanilla pod 1 ½ leaves gelatine 2 egg yolks 30g sugar 1tsp vanilla sugar 150ml double cream, lightly whisked
First make the Crème bavaroise a la vanille: Heat the milk with the vanilla pod. Leave to infuse. Soak the gelatine in cold water. Mix the egg yolks, sugar and vanilla
sugar in a small bowl, pour on the milk and return to the saucepan which has been rinsed out. Cook, stirring constantly, until the mixture coats the back of a spoon. It must not boil. Remove the gelatine from the water and squeeze out the excess moisture. Add the gelatine to the hot custard, stir well and strain into a clean bowl. Leave in a cold place or over a bowl of iced water, stirring from time to time. When the custard mixture is on the point of setting, fold in the cream and use as required. Place the rhubarb in a metal bowl with the sugar, star anise and orange zest. Toss to coat the rhubarb. Cover with cling film. Place the bowl over a pan of simmering water for 45 minutes. Gently agitate the bowl occasionally. When the rhubarb has released its juices and is tender, carefully strain off the juice and discard the star anise. Place the cooked rhubarb in the bottom of four glasses. Soak the gelatine in cold water. Add enough water to reserved syrup to make it up to 200ml, add rhubarb liquor. Remove the gelatine from the water and squeeze out the excess water. Add the gelatine to the syrup, heating to dissolve. Cool over ice. When it is at the point of setting, pour over the rhubarb in the glasses and leave to set. Melt the sugar in a heavy-based saucepan with 100ml water. Boil to a light caramel. Add the pistachios, stir once and pour out onto an oiled baking sheet. Leave to cool. When cold, roughly grind the praline and place a layer on top of the set rhubarb jelly. Make the bavarois and flavour to taste with pistachio paste, approximately 1 tbsp. When it is on the point of setting, pour over the praline and leave to set completely.