Yorkshire rhubarb, “crème brulee” & pistachio nougatine

28 March, 2016

Basically a de-constructed crème brulee! If rhubarb is unavailable, this dessert is just as lovely with some perfectly ripe strawberries in the summer, peeled figs in autumn or poached pears in the winter….

SERVES 8 as part of a tasting menu


600ml double cream

2 vanilla pods, seeds scraped

3 tbsp caster sugar

6 egg yolks


75g peeled, green pistachios

75g granulated sugar

20g plain flour

4 (150g) eggs whites


80g granulated sugar

50g bright green pistachios


500g thin Yorkshire rhubarb cut into 2cm dice

300g water

60g sugar

2 tbsp grenadine

To make the brulée, mix all the ingredients together, transfer to a vacuum bag and seal. Steam on 75C for 25-30 minutes. Transfer to a piping bag and chill.

For the sponge, blitz all the ingredients in a food processor for two minutes until very smooth. Transfer to a foam gun, load with two pellets, shake well and chill for two hours.

For the nougatine, make a dark caramel with the granulated sugar in a small heavy- based pan. When almost dark, remove from the heat and throw in the pistachios. Mix thoroughly and carefully pour onto a silicone matt to cool. When cool, break in pieces and transfer into a food processor, blitz until quite smooth. Preheat the oven to Fan Plus 190C. Distribute onto a tray lined with a silicone matt and bake for 2 minutes until just melted. Remove from the oven, carefully slide the mat out from the tray and allow to cool slightly, then peel the mat back and let the tuille harden. Break into bite- sized pieces.

For the poached rhubarb, start by making the syrup. Heat the water and sugar until just dissolved, remove from the heat, add the grenadine and allow to chill. When cold, add the syrup and diced rhubarb to a vacuum bag, seal and steam on 61C for 15 minutes. Allow to cool completely, pass the cooking liquor and reduce until syrupy, chill.

When ready to serve, pipe the pistachio sponge into a greased plastic tub or cup and microwave on 850W for 45 seconds. Break into bite-sized pieces.

To assemble the dish, pipe the crème brulée onto 8 serving plates, arrange the rhubarb, pistachio sponge and tuille on the plate. Spoon over the reduced grenadine syrup.  Serve immediately.

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