Phil Fanning’s Rhubarb, Custard & Ginger

Rhubarb 180x195


The talented Phil Fanning of Paris House in Bedfordshire divulges the dishy details on how to create this impressive rhubarb dessert


Ingredients
• 5 large free range eggs
• 60g icing sugar
• 200g whipping cream
• 100g Greek yogurt
• 5 oranges
• 300g forced rhubarb stems
• 1 Jamaican ginger cake
• 320g sugar
• 1 vanilla pods

Method
1 Pre heat the oven to 110c and place a small shallow bowl in the oven to heat, the bowl should allow the custard mix to sit about 3cm deep.
set the water bath to 65c.
2 Gently mix the yolks and sugar together with a whisk, then add the cream and whisk together to fully incorporate the icing sugar and remove the lumps.
3 Be careful to incorporate any air bubbles.
Microplane or grate the zest of the orange into the mix then warm very gently over a baine marie until blood temperature, continuously stir the mix to prevent uneven heating.
4 Pour the mix into the pre-heated shallow bowl and cook at 110c for about 45 minutes to an hour or until the centre reaches 80c and has a firm wobble.
5 Bring to the boil:
320g Sugar
4 Oranges juiced. (Peel off the rind into strips before juicing and reserve) 1 De-seeded Vanilla pod (left over from the custard).
6 Cut the rhubarb in to 3-4 cm chunks and place into a small heatproof container.
7 Once the syrup has come to the boil and the sugar has dissolved, allow the syrup to cool slightly and then pour onto rhubarb and allow to cool to room temperature.
8 Slice the reserved orange zest into long strips, cover with cold water and bring to the boil, then drain and cover with fresh water. Repeat this process twice more.
9 On the last time gently continue cooking the zest until it is tender then drain.
10 Carefully remove the rhubarb from the water bath, when the stalks are tender to the touch and allow to cool.
11 Cover the blanched orange zest with 150g of water, the juice of 1 orange.
and 200g of sugar, bring to the boil and very gently cook for 10-15 minutes until candied.
12 Remove the baked custard from the oven and allow to cool in the fridge Whisk 1 egg white (50g) and 55g of Icing sugar in a bow till fully incorporated.
13 Cut 2/3rd of a Jamaican Ginger Cake into 1.5cm dice. Carefully coat the cake dice in the egg mix and lay onto a sheet of baking paper on a flat tray, ensuring the cubes are not touching Bake at 160c for 20 minutes.
14 Remove the ginger cake from the oven and allow too cool With a hot, wet spoon cut “nuggets” of the baked custard and place in a bowl with fresh orange segments, glazed ginger cake, candied orange and a good dollop of Greek yoghurt, top with the poached rhubarb and some of its cooking liquor.

Recipe courtesy of Phil Fanning, owner and Executive Chef of Paris House

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