DESSERT ROAD
East meets west in this unique cookbook of exquisite desserts and baking, representing all the culinary traditions of the world. Author Ashia Ismail-Singer says the recipes tell a story: “My story, one that I love sharing.”
Ashia is of Indian heritage, but born in Malawi, South Africa. Political instability caused her family to move to the UK when she was in her teens before she moved to New Zealand.
“My passion is food and I love sharing my love of cooking and writing and especially my style of cooking which blends all the countries I have lived in.”
Each recipe is infused with spices, taking these sweet teats to another level.
ROASTED RHUBARB & GINGER CRE` ME BRUˆ LE´ E
It’s the season for rhubarb, which is always delicious in pies and tarts . . . but hits the next level when used in this really simple bruˆ le´ e.
Ingredients
■ 800g rhubarb
■ 3 Tbsp demerara sugar
■ 2 tsp ground ginger
■ 2 pieces stem ginger, finely chopped (or use crystallised/ candied ginger)
■ 1⁄2 tsp ground cinnamon
■ 300ml double cream
■ 200g Greek-style yoghurt
■ 1–2 Tbsp demerara sugar, extra
Method
Preheat the oven to 180C.
Chop and trim the rhubarb into 2-3cm chunks. In a bowl, combine the rhubarb with the sugar, ground ginger, stem ginger and the cinnamon and toss to coat. Transfer to a 24cm baking dish and bake for 20 minutes. Remove from the oven and stir before baking for a further 10-15 minutes until tender.
Set aside to cool completely. Drain the juice. If you are using a grill turn the grill on high to heat. Or use a bruˆ le´ e torch if you have one.
Whip the double cream until thick. Combine with the yoghurt and and spoon it evenly over the cooled rhubarb. Sprinkle the second measure of sugar over the top.
Place the bruˆ le´ e about 7cm from the grill until the sugar has melted and turned a rich golden and caramelised, about 6-8 minutes. Watch carefully to ensure it doesn’t burn. Alternatively, use a bruˆ le´ e torch to caramelise the top of the bruˆ le´ e.
Cool and then refrigerate, covered with cling wrap, until needed.
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