Our Head Chef Earl takes over our blog today, sharing with us a delicious recipe:
“So many fruits are at their best just now, including Bramley apples & rhubarb. Rhubarb is at its seasonal height from January until June. They say that Yorkshire rhubarb is the best, but homegrown is even better!
Why not have a go at cooking up my Poached Rhubarb with Crème Brulee? It’s guaranteed to impress and it tastes amazing!
To poach the rhubarb –
600ml smooth orange juice
1 stalk of lemongrass, bruised (you can use a lemon but it will be quite tart)
450g rhubarb, peeled and cut into short lengths
For the brulée -
4 egg yolks
60g caster sugar
400ml double cream
50ml Bailey’s or other cream liqueur
Demerara sugar for the top
For the poached rhubarb, put the orange juice, water, sugar, grenadine & lemongrass in a large saucepan & bring to the boil. Simmer for 5 minutes to make a syrup.
Add the rhubarb & gently poach for 3-5 minutes until it is just tender. Remove from the heat and allow the rhubarb to cool in the liquid.
For the brulee, pre-head the oven to 90 degrees c or gas mark 2.
Combine all of the brulée ingredients (except the demerara sugar) in a mixing bowl and whisk until smooth.
Pour the mixture into 4 ramekins and place on a baking sheet. Bake for 30 minutes or until just set in the middle.
Leave the brulées to cool and then refrigerate for at least 4 hours.
Now comes the chef’s toy/gadget – sprinkle the top of the brulées lightly with demerara sugar, heat up the sugar with a blowtorch or under a hot grill. Electric is unfortunately not hot enough.
Serve with the drained, poached rhubarb.
The poaching stock from the rhubarb can be used for numerous things, why not make a cocktails – just add it to prosecco, or even just sparkling water.”