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Rhubarb & Custard

This is an alternative to the classic Rhubarb & Custard with a bubble of custard inside which will pop when cut in to.
Preparation: 20 minutes
Cooking:
Serves: 4 people

Rhubarb Compote

Ingredients

  • 1kg Rhubarb
  • 200ml Stock Syrup
  • 7g Insta Gel
  • Lemon Juice

Method

Soften the rhubarb in the stock syrup
Blitz the Insta gel into the Rhubarb
Add lemon juice to taste
Blitz and pass

Rhubarb Coulis

Ingredients

  • 400g Compote
  • 200g Sugar

Method

Bring to the boil and immer for 5 mins
Blitz and pass

Ginger Sponge

Ingredients

  • 2 Eggs
  • 60g Sugar
  • 1/2 Tsp Pickled Ginger
  • 30g Melted Butter
  • 60g Plain Flour

Method

Whisk sugar & eggs
Bring milk vanilla and cream to the boil
Add the liquid to the eggs, continuously whisking, pour back into the pan
Take to 80c three times
Pass over ice
Blitz in the SOSA Gluconlactate
When the custard is cold, place into a vac-pac machine in a large container. Put the machine on to full vac and without letting it spill over, remove the air out of the custard - this will take about 3-5 attempts.

Sodium Bath

Ingredients

  • 5g SOSA Sodium Alginate
  • 1L Water

Method

Blitz together thoroughly, the Alginate and water, then vac-pac using the same method as the custard.Blitz together thoroughly, the Alginate and water, then vac-pac using the same method as the custard.

Rhubarb Mousse

Ingredients

  • 500g Rhubarb Coulis
  • 35g SOSA Albumina (egg white powder)
  • 30g SOSA Instagel (powdered gelatine)
  • 25g Caster Sugar
  • 200g Semi Whipped Cream

Method

Mix the dry ingredients together
In a mixer with the whisk attachment, put the coulis and dry ingredients on full speed until a soft peak is achieved
Meanwhile; semi whip the cream then fold into the mix and place into piping bags.

Custard Spheres

Ingredients

  • Anglaise with Gluconlactate
  • Sodium Bath
  • Plain Water Bath

Method

Using a large, round tbsp, measure drop the anglaise into the sodium bath to create a sphere
Leave for about 1 minute then carefully lift out and wash in cold water
Store in a thich stock syrup or a neutral oil

To Assemble the Rhubarb & Custard

Ingredients

  • All components

Method

Using a ring mould cut out the sponge and leave it in the bottom of the ring.
Gently place the sphere in the bottom and carefully pipe the mousse over the top
Smooth off the top and leave in the fridge to set
Take the peelings of the rhubarb skin and dust with icing sugar on a non stick silpat mat, leave to dry and go crispy
Use the coulis & tuille to garnish the desert
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