Rhubarb Soup with Iced Tangerine Parfait

Recipe by Steve Smith – Executive Head Chef – The Burlington at The Devonshire Arms, Bolton Abbey

Method

Rhubarb Soup

  1. Poach rhubarb until cooked,
  2. When cooled blitz up, pass,
  3. Add lemon balm & juice.

Tangerine Parfait

  1. Whisk yolks au-bain-marie till full,
  2. Make a syrup with water & sugar,
  3. Pour onto yolks while whisking,
  4. Whisk over ice water until cool,
  5. Fold in cream & pura,
  6. Mould.

To Serve

Serve with rhubarb crisps.

Ingredients

Rhubarb Soup

  • 400g Rhubarb
  • 750ml Water
  • 240g Caster sugar
  • Lemon juice
  • Chopped lemon balm

Tangerine Parfait

  • 100g Caster sugar
  • 4 tbsp Water
  • 6 Egg yolks
  • 225ml Whipping cream (Whipped)
  • 3 tbsp Tangerine pura
 

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