Zutaten für Rhubarb And Custard Fool Matt Preston
- Rhubarb
- Orange
- 1/2 cup brown sugar
- 1 teaspoon rose water
- 2 cups heavy cream
- Custard
- 1/2 cup pine nuts
- 100g granulated sugar
- Savoiardi Cookie
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Zubereitung von Rhubarb And Custard Fool Matt Preston
- Preheat oven to 350°F (175°C).
- Trim 2 bunches of rhubarb (approx. 1.2kg), removing leaves and ends. Rinse and slice into 5cm lengths.
- In a heavy-based pan, combine the rhubarb, 1/2 cup orange juice, and 1/2 cup brown sugar.
- Cover and cook over low heat for 20-25 minutes, stirring occasionally, until the rhubarb breaks down into fine threads.
- Remove from heat; stir in 1 teaspoon rose water. Set aside to cool completely.
- While rhubarb cools, prepare the praline: Toast 1/2 cup pine nuts in a dry pan over low heat for 4-5 minutes, until golden brown. Set aside.
- In a small saucepan, melt 100g granulated sugar over low heat until dissolved and golden caramel forms (do not stir).
- Quickly stir in the toasted pine nuts. Spread immediately onto a non-stick baking sheet or silicone mat to cool and harden.
- Once cooled, break the praline into shards.
- In a bowl, whip 2 cups heavy cream until stiff peaks form.
- Gently fold in the cooled rhubarb compote, followed by 2 cups of premium custard.
- Spoon the fool into serving glasses, creating a marbled effect.
- Garnish each serving with pine nut praline shards and a savoiardi biscuit for dipping.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
174g
Fat
80g
Carbs
17g
