麻豆社

Rhubarb and Custard Panna Cotta

3 large egg yolks
100g castor sugar
1 teaspoon vanilla extract
175ml whole milk
175ml whipping cream
3 leaves gelatine

Method

Soak the gelatine in cold water. Place the milk and vanilla in saucepan and heat gently.
Whisk the yolks and the sugar and then pour over the hot milk mixture.
Whisk and return to the pan and cook gently over a low heat, stirring constantly, until the mixture coats the back of a spoon.
Pour into a clean bowl. Squeeze the gelatine to remove most of the moisture and add to the hot custard.
Leave to cool for 20 minutes. Whip the cream to soft peaks. Fold into the custard mixture and pour into 4 metal moulds or 4 glasses.

Ginger Poached Rhubarb

200g rhubarb (redder the better)
75g castor sugar
100ml water
2 tablespoons grenadine if you have it (if not add 10g of sugar instead)
1 teaspoon root ginger finely grated or 1 teaspoon finely chopped preserved ginger

Method

Cut the rhubarb into 3cm lengths – about a cm in diameter. Cut the thicker stalks to make them all the same rough size.
Simmer the water, sugar, grenadine and ginger until the sugar dissolves.
Add the rhubarb and simmer gently for 5 minutes.
Turn off the heat and allow to cool and continue to cook in the liquor.

Oaty, Honey Crumble

100g plain flour
50g porridge oats
125g soft butter
130g castor sugar
2 teaspoons honey

Method

Set oven to 180oc.
Rub the butter into the flour and oats until coarse crumbs.
Add the sugar and mix well. Dip a teaspoon into boiling water and then into the honey.
Add the honey and mix.
Spread onto a baking tray lined with parchment paper and bake in oven for 20 minutes or until crisp and golden. Cool and break into crumble. Can be stored in an airtight container for a week in a dry place.

To Assemble –

If using moulds dip into boiling water (or heat with a blowtorch for a few seconds on the outside) for a couple of seconds and turn onto a plate.
Spoon the rhubarb on top and around. Scatter over some of the crumble and serve.