Garden Rhubarb Bavarois, Poached Rhubarb and Pinhead Oatmeal Praline by Tom Lewis of Monachyle Mhor
Award-winning Chef Proprietor Tom Lewis and his wife Lisa run Monachyle Mhor, a luxury boutique hotel in the Perthshire Highlands.
Tom will be co-hosting Ready Steady Chef at this week’s Edinburgh Food Festival in George Square Gardens. A fusion of Ready Steady Cook and MasterChef, the show will involve chef demos, audience cook-offs and much more.
For information and to buy tickets visit www.edfoodfest.com
Ingredients
(Serves 6-8)
200g rhubarb puree
40ml full fat milk
4 egg yolks
25g caster sugar
3 gelatine leaves
200g double cream
125g Italian meringue
Juice from 1 lemon
Method:
1 Bring milk and rhubarb puree to boil, stirring it occasionally. Meanwhile soak gelatine in cold water until is bloomed.
Whisk egg yolk and caster sugar until pale and thick. Pour rhubarb mixture into the egg yolks, stirring with the whisk. Pour the mixture back to the sauce pan, add lemon juice and cook gently until is thick enough to coat the back of the spoon.
2 Strain it through chinois, squeeze water out of gelatine and add to rhubarb mixture, stir until dissolves. Let it cool down completely.
3 Make the Italian meringue and fold with rhubarb bavarois, in another bowl, semi whip cream and fold with the rest. Pour it into lined tray or individual moulds. Place it in the fridge for at least eight hours to set completely.
Poached Rhubarb:
2 sticks rhubarb, chopped into even pieces
30g/1oz butter
4 tbsp caster sugar
1 vanilla pod, split
Splash of brandy
Method:
1 Put the chopped rhubarb, butter, sugar, vanilla pod and brandy into a small saucepan. Bring to the boil, then reduce the heat to gently poach the rhubarb until it has softened. Add more sugar if the rhubarb is too sharp.
Pinhead Oatmeal Praline:
100g pinhead oatmeal, toasted
100g caster sugar
Method:
1 Place the sugar and oatmeal into a saucepan over a medium heat and caramelise gently, stirring to coat the oatmeal.
2 Once browned, pour the mixture out onto a non-stick baking sheet, spread out and leave to cool. Once cooled and set, smash the praline into pieces with a rolling pin.
To Serve: Best served with homemade ice cream, our favourite is Origin Honeygar.
In association with Taste Communications.
www.tastecommunications.co.uk
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