Poached rhubarb and custard
A classy custard mousse paired with sharp poached rhubarb and crunchy oat topping.
Ingredients
For the poached rhubarb
- 500g/1lb 2oz forced rhubarb, cut into batons
- 300ml/10fl oz raspberry wine
- 100²µ/3½´Ç³ú caster sugar
For the custard
- 1 vanilla pod
- 250ml/9fl oz double cream
- 290ml/10fl oz full-fat milk
- 120g/4½oz free-range egg yolks
- 125²µ/4½´Ç³ú caster sugar
- 25g/1oz shop-bought custard powder
For the custard mousse
- 125²µ/4½´Ç³ú double cream
- 3 free-range egg whites
- 35²µ/1¼´Ç³ú caster sugar
- 250g/9oz cold custard (from above)
To serve
Method
To make the poached rhubarb, preheat the oven to 170C/150C Fan/Gas 3.
Place all the ingredients into a small tray, cover with foil and cook for 20–30 minutes – the rhubarb should be just cooked so that your finger can push it down, but it still almost holds its shape.
Remove from the oven and leave the rhubarb to cool in its juices.
To make the custard, cut the vanilla pod in half and scrape out the seeds.
In a large pan, bring the double cream, 250ml/9fl oz milk, and scrapped vanilla pod up to the boil.
When the cream mixture has come to the boil, whisk together the egg yolks and sugar in a clean bowl.
Pour the hot cream liquid on top of the egg yolk and sugar and whisk quickly. Meanwhile mix together the custard powder in a small bowl with 40ml/1½fl oz of milk. Whisk the powder mixture into the fresh egg custard, pour back into the pan and stir with a wooden spoon over a medium heat, cooking until it coats the back of the spoon.
Remove from the heat and let it cool for about 5–10 minutes. Cover with cling film or baking paper, making sure the film or paper touches the surface of the custard to stop it forming a film. Put the custard in the fridge and leave to cool until set.
To make the custard mousse, whip the double cream in a bowl and set aside. Whisk the egg whites and sugar together in a separate bowl until stiff peaks form when the whisk is removed from the bowl.
Remove 250g/9oz of the cooled custard from the fridge and fold in one spoonful of the whipped egg into the custard mixture. Fold the rest of the egg whites and then fold in the whipped double cream.
Dry fry the oats in a frying pan on medium heat for a couple of minutes until toasted. Add the honey and cook for a further minute, then remove from the heat.
To serve, spoon the mousse into serving glasses or small bowls and spoon over the poached rhubarb and it's juice. Top with the toasted oats and fresh mint.
