Pretty in pink – and easy to devour
For the pots:
• 6 gelatine leaves
• 750ml milk
• 1 teaspoon freshly grated nutmeg, plus extra to garnish
• 4 tablespoons honey
• 300g rhubarb stems, cut into 8 cm batons
• 115g caster sugar
For the puffed spelt:
• 200g spelt grains, soaked in water overnight, (wheat or rye grains also work well)
• 1 tablespoon honey
1 For the puffed spelt, drain the soaked grains and add them to a saucepan of simmering water over a medium heat.
2 Cook for 20 minutes, until the grains are beginning to soften but are still only partially cooked.
3 Drain, then spread the grains out on a baking tray and leave them to dry overnight.
4 The next day, preheat the oven to its highest temperature. Add the dried grains and bake for 3 minutes, or until the grains have popped, then tip them into a bowl, add the honey and mix together well.
5 Return the grains to the tray and bake for a further 2–3 minutes, until lightly golden. Remove from the oven and set aside to cool.
6 For the cream pots, soak the gelatine leaves in a bowl of ice-cold water for a couple of minutes, then remove and squeeze out the excess water.
7 Stir the milk, nutmeg, honey and gelatine together in a small saucepan over a very low heat for 10 minutes, until the milk is warm and the gelatine has dissolved.
8 Remove from the heat and leave to cool to room temperature, whisking occasionally (you can transfer the mix to the refrigerator to speed up this process).
9 Whisk the mixture one final time before pouring into four 250 ml moulds, then refrigerate for at least 3 hours, until set.
10 While the cream pots are setting, prepare the rhubarb. Add the rhubarb and sugar to a small saucepan over a low heat and stir together.
11 Cover and cook for 5 minutes, stirring halfway through, until the rhubarb pieces have softened and collapsed. Remove from the heat and leave to cool.
12 When ready to serve, spoon the rhubarb over the cream pots and top with the puffed spelt. Alternatively, serve the puffed spelt alongside the cream pots if not eating straight away (if the grains sit in the rhubarb liquid too long they can get soggy).
Recipe courtesy of Simon Bajada, extracted from Nordic Light