The Daily Telegraph - Saturday

You can change the fruit for the best seasonal options you have

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and egg yolk until smooth. Add the lime zest along with the salt, creme fraiche and double cream. Mix until combined, scraping down the sides of the bowl. Remove the foil from the muffin-tin holes and divide the mixture evenly between the paper-lined moulds. Bake for 20-25 minutes until slightly risen and ever so slightly jiggly in the middle. Allow to cool completely before placing in the fridge for four hours. Meanwhile, prepare the rhubarb. In a large saucepan mix together the water, sugar, vanilla and rhubarb; let this sit for 20 minutes.

Cover the saucepan with a lid and cook for five to 10 minutes until it’s slightly soft in the middle. Remove from the heat and allow to cool. This residual heat should help to cook the rest of the rhubarb. Pour into a container and place in the fridge until ready to use. Serve in the paper moulds with the rhubarb, and chopped pistachios if you like.

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