Rhubarb And Brie Ice Cream Hors D Oeuvre
Recipe rating
4.66 out of 5 based on 1899 reviews
Description
Delicious Rhubarb And Brie Ice Cream Hors D Oeuvre using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 50 min. Enjoy!
Raw Ingredients
Milk Root Ginger Vanilla Pod Split Seeds Agar-Agar Egg Yolks Caster Sugar Custard Powder Oz Cream Yorkshire Rhubarb Pieces Demerara Sugar Blood Orange Zest Juice Almonds Butter Caster Sugar Plain Flour Ground Almonds Egg Whites Demerara Sugar
Ingredients With Quantity
- 300Ml/10Fl Oz Full-Fat Milk
- 50G/1 3/4Oz Fresh Root Ginger, Peeled And Grated
- 1 Vanilla Pod, Split And Seeds Scraped
- 4G Agar-Agar
- 4 Free-Range Egg Yolks
- 50G/1 3/4Oz Caster Sugar
- 20G/ 3/4Oz Custard Powder
- 100Ml/3 1/2Fl Oz Double Cream
- 300G/10 1/2Oz Yorkshire Rhubarb, Cut Into 5Cm/2In Pieces
- 80G/3Oz Demerara Sugar
- 1 Blood Orange, Zest And Juice
- Roasted Almonds, Grated, To Decorate
- 130G/4 3/4Oz Butter, Plus Extra For Greasing
- 180G/6 1/4Oz Caster Sugar
- 50G/1 3/4Oz Plain Flour
- 130G/4 3/4Oz Ground Almonds
- 170G/6Oz Free-Range Egg Whites
- Demerara Sugar, For Sprinkling
Directions
- For the ice cream, place the milk, ginger, vanilla pod and seeds in a saucepan and bring to the boil. Remove from heat and stir in the agar powder.
- In a separate bowl, whisk together the egg yolks, sugar and custard powder. Pour the hot milk into the yolk mixture and stir thoroughly. Return the mixture to the saucepan and stir over a medium heat for 5 7 minutes, until the mixture thickens.
- Remove from the heat and stir in the cream. Transfer to an airtight container and chill in the refrigerator until cold.
- For the rhubarb cream, preheat oven to 150c. Spray a 2 litre deep, 4 cup swiss roll tin with cooking spray. Layer half the rhubarb in the tin, reserving the rest for decoration. Sprinkle with half the sugar and the orange zest and add the other half of the rhubarb, the juice and zest of the orange. Bake for 30 40 minutes until the rhubarb is tender and golden brown. Leave to cool then crumble.
- For the brie, cream the butter and sugar until pale and fluffy. Add the flour and ground almonds and beat until combined. Stir in the egg whites and mix until smooth. Place a sheet of wax paper over the pastry and using a sharp knife, cut the pastry into 24 squares. Spoon into 4 ovenproof ramekins or custard cups. Sprinkle over the rhubarb, add the shaved
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