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!

Ingredients

To poach the rhubarb –
600ml smooth orange juice
100ml water
100g sugar
50ml grenadine
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
50ml milk
400ml double cream
50ml Bailey’s or other cream liqueur
Demerara sugar for the top

Method 

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.”

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