2018 KEEN YOUNG COOK FINALIST: SALLY ORR

Rhubarb & Orange Custard Pyramids

"I took inspiration from the demonstration at the competition last year as the rhubarb and orange with white chocolate was delicious. Also as rhubarb is in season in January and it goes so well with custard. I wanted to make a dessert with lots of different textures."

Ingredients

  • Rhubarb Gel 200ml

  • Rhubarb juice

  • 3g vege - gel

For the Diplomat Cream – Vanilla & Cointreau flavour

  • 3g Veg –gel

  • 15g cold water

  • 125ml Whole milk

  • ½ teaspoon vanilla paste or ½ vanilla pod

  • 2 medium egg yolks

  • 7g cornflour

  • 7g plain flour

  • 110g double cream

  • 15g icing sugar

  • 6g Cointreau

 

For the whisked sponge layer

  • 1 egg

  • 37g caster sugar

  • 37g self-raising flour

For the biscuit layer

  • 100g Plain flour

  • 66g Butter

  • 33g caster sugar

  • 1 zest of orange

For the rhubarb to serve

  • Stick of red forced rhubarb

  • 100ml fresh Orange juice

  • 30g sugar (add to taste)

 

  • White chocolate shards – with transfers 

Method

  1. Dissolve the Vege – gel in the juice then bring to the boil. Place the gel in the bottom of the pyramid mould. Place in the freezer. 

  2. For the cream, place the Vege – gel in the water to dissolve, Pour the milk into a saucepan and bring to boil, set aside Whisk the egg yokes, sugar, flours together. Add strained milk. Pour back in pan and bring to boil. Stirring all the time Stir in Vege gel until dissolved then place in bowl/ cover in cling film and put in the fridge. When cool, whisk cream, icing sugar, Cointreau and blend with the custard, a bit of a time, folding in. Line the pyramid silicone mould. 

  3. Make the sponge layer using the whisking method, place in lined tin and bake 180C for 7-8 minutes. 

  4. Using a mini food processor, blitz all the biscuit layer ingredients together to form a dough, roll using biscuit guides, cut into squares. Bake 180C for 8 minutes.

  5. Assemble the pyramids. 

  6. Place the rhubarb gel on top of the lines diplomat cream, add a layer of cake and place in the freezer/ blast chiller. Once set place pyramid on biscuit base.

  7. Attach the chocolate shards.

  8. Slice rhubarb in batons, melt the sugar with the orange juice on the hob, add rhubarb and cook for a couple of minutes till soft but still firm.

  9. Plate the pyramid with the rhubarb batons and serve.

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