Time to go pots with de­li­cious rhubarb

Buckinghamshire Advertiser - - FOOD AND DRINK -

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

Method

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.

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