Rhubarb and Custard

With Sous Vide Rhubarb, Ginger Tuille and Rhubarb Gel

A sophisticated twist on a classic dessert that celebrates the finest of seasonal rhubarb

Serves 4-6

INGREDIENTS

For The Rhubarb Gel

500g forced rhubarb, washed and cut into a rough dice

80g caster sugar

Agar agar (1.1g per 100ml of juice)

For The Custard Panna Cotta

250ml full fat milk

150ml double cream

1/2 vanilla pod, deseeded

30g caster sugar

10g custard powder

2 gelatine sheets

For The Sous Vide Rhubarb

500g rhubarb, washed and cut into matchsticks

60g caster sugar

1 orange, peel only

½ vanilla pod

For The Sesame And Ginger Tuille

50g butter

25ml liquid glucose

50ml ginger beer

75g icing sugar

40g sesame seeds

25g plain flour

20g stem ginger

10g poppy seeds

Mint leaves to garnish

  1. For the rhubarb gel, place the rhubarb into a saucepan with 125ml of water and poach for 20 minutes or until soft. Add the sugar and allow to dissolve. Remove the saucepan from the heat and strain the contents into a jug.

  2. When ready, blend until smooth. Transfer to a piping bag and keep refrigerated until needed.

  3. For the custard panna cotta, gently warm up the milk, cream and vanilla seeds in a saucepan over a medium heat, and allow to infuse for 10 minutes. Transfer 100ml into a bowl, add the sugar and custard powder and whisk to dissolve. Pour the mixture back into the saucepan with the milk and cream and simmer gently for five minutes, stirring regularly.

  4. Soak the gelatine leaves in cold water and when soft, squeeze gently to remove excess water and then add them to the warmed custard. Allow the gelatine to dissolve, strain the custard through a sieve and divide between the plates. Refrigerate to set.

  5. For the sous vide rhubarb, place the rhubarb into a vacuum bag with the sugar and orange rind and vaccum seal in the Miele vacuum drawer on the second setting. Place the bag on a perforated steam tray and steam in the Miele steam oven at 61°C for 45 minutes.

  6. For the sesame and ginger tuille, melt the butter very gently in a saucepan, add the glucose and ginger beer and allow to warm through. Stir in the remaining tuille ingredients and leave to rest for one hour.

  7. Preheat the oven on Fan Plus 180°C. Place some silicone paper on the baking tray and use a pallete knife to spread the mixture thinly one the paper. Bake for 12 minutes. Allow to cool on a wire rack. Keep aside until needed.

  8. To serve, remove the panna cotta plates from the fridge and divide the rhubarb matchsticks between each plate. Place the ginger brittle on top and pipe small drops of rhubarb gel around the plate. Finally garnish with the mint leaves.


Appliance tip: If you don’t have a vacuum drawer, poach the rhubarb with vanilla, orange juice and honey for 20 minutes.

Food tip: When buying rhubarb always choose plump and firm stalks that have a good pink colour.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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