The Square: Sweet: 2 (Square: the Cookbook) by Philip Howard

Author:Philip Howard [Howard, Philip]
Language: eng
Format: epub
ISBN: 9781472933171
Publisher: Bloomsbury Publishing
Published: 2018-05-03T05:00:00+00:00

Walnut Oil Parfait with Macadamia Sablé, Almond Florentines and Pedro Ximénez and Prune Purée

PANNACOTTA WITH RHUBARB AND A WARM RHUBARB RIPPLE SOUFFLÉ

SERVES 8

I encountered many challenges competing in the BBC’s Great British Menu 2012 contest. Clear strategy and structured rehearsal are the bywords of success in such competitions, but they just ain’t in my makeup. So I tried to rely on spontaneity and good old-fashioned experience to get me by. These served me well and in the end I think I quite enjoyed it all. This dish was the result of very little thought, but draws on 20 years of experience and a knowledge of what is good to eat! I ‘pulled one out of the bag’, as they say. Completely unrehearsed but, with lady luck on my side, I served this two-part triumph to some truly shocked judges!

OVERVIEW

A simple vanilla pannacotta is set at an angle in a glass. A vibrant rhubarb jelly is set over it, also at an angle. The glass is finished with rhubarb compote and a sorbet. On the side, in a thin feuille de brick cone, a rice-pudding-based rhubarb and vanilla ripple soufflé topped with gold leaf is served.

FOCUS ON

The mouth-feel of both the vanilla cream and the jelly is important – they are set at an angle for visual effect, but equally should be delicate and supple. Feel them when they are set in the fridge: if they seem firm, take them out and leave them at room temperature for 15 minutes or so before serving.

Use forced Yorkshire rhubarb for this dessert. There is simply nothing to compare with it in terms of colour and flavour.

Ensure the cold part of the dessert is absolutely ready to serve before you put the soufflés in the oven because they take only a few minutes to cook and must be served as soon as they come out of the oven.

Use organic cream and top-quality vanilla for the pannacotta – the simplest things call for the finest ingredients.

KEY COMPONENTS

Vanilla pannacotta

Rhubarb and Sauternes jelly

Rhubarb sorbet

Feuille de brick cones

Rhubarb jam

Vanilla rice pudding base

TIMING

The rice pudding soufflé base, poached rhubarb for the jelly and compote, rhubarb jam and rhubarb sorbet base can all be made the day before. The pannacotta and rhubarb jelly can both be made on the day but, as they need to be set in successive layers, the pannacotta should go into the glasses about 6 hours before serving time. The feuille de brick cones can be made then too. Churn the sorbet no more than 3 hours in advance. This leaves only assembling and cooking the soufflés as last-minute tasks.

INGREDIENTS

VANILLA RICE PUDDING

10g unsalted butter

55g pudding rice

250ml organic whole milk

250ml organic double cream

45g caster sugar

a pinch of salt

1 vanilla pod, split lengthways

VANILLA PANNACOTTA

200ml organic double cream

200ml organic whole milk

45g caster sugar

2 vanilla pods, split lengthways

1½ gelatine leaves

2 teaspoons Sauternes

RHUBARB AND SAUTERNES JELLY

2kg forced Yorkshire rhubarb, cut into 2.5cm lengths

600g caster sugar

grated zest of 2 oranges

150ml Sauternes

6 gelatine leaves

RHUBARB JAM

300g poached rhubarb, from the jelly above

75g caster sugar

RHUBARB

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