Rhubarb, that great British favourite, is now in abundance, with field and home grown varieties available until the end of September. This indulgent recipe from Chantelle Nicholson combines it with almond and buttercream for a glorious summer pudding!
140g rhubarb, sliced into 1cm rounds
2 tbsp grenadine
400ml double cream
65g ground almonds
2 tbsp plain flour
90g caster sugar
2 egg whites
50g double cream
1 tsp runny honey
Place the grenadine into a medium sized saucepan and add 50ml of warm water.
Place over a moderate heat and bring to the boil for 2 minutes. Reduce the heat
to low and add the rhubarb. Cook for 2 minutes then remove 8 pieces and place
in the fridge to cool. Simmer the remaining rhubarb in the pan for 5-6 minutes,
stirring to break down and cook. When soft, transfer to a sieve and leave to drain
for 10 minutes. Do not discard the liquid.
Add the cream and sugar to a medium sized saucepan and place over a
moderate heat. Bring to the boil and simmer for 6 minutes. Remove from the
heat then add the strained rhubarb. Using a stick blender, blend until smooth.
Pass through a fine sieve into a jug. Pour into 4 glasses or ramekins and
refrigerate for at least 3-4 hours, until firm.
With the rhubarb cooking liquid, measure how much you have. For every 100ml
of liquid, you will need 1 leaf of gelatine. Place the gelatine leaves in cold water
to bloom. Place the rhubarb cooking liquid into a small saucepan and bring to the
boil. Squeeze the excess water from the gelatine then add to the hot liquid.
Whisk well then pour through a fine sieve into a small square or rectangle
container, approximately 8 x 15cm. Refrigerate until firm.
For the almond cakes, mix the ground almonds and flour together. Add the caster
sugar and egg whites and whisk together to combine. Melt the butter in a small
saucepan over high heat. Reduce the heat to medium and cook until it becomes
a golden, nutty brown colour. Slowly pour this into the almond mixture, blending
as you pour. Transfer the mixture to a bowl and chill in the fridge for 30 minutes.
Preheat the oven to 200°C/180°C fan/gas 6.
Lightly grease 8 of a a 12-hole non-stick mince pie tin. Divide the cake mixture
between the holes and place a piece of the chilled rhubarb on top. Bake for 15
minutes until lightly golden and just firm to the touch. Remove from the tin
immediately and allow to cool completely on a wire rack.
For the buttermilk mousse, whisk all ingredients together. Fill a whipped cream
gun and charge with one gas cartridge.
To serve, top the posset with the buttermilk mousse and cubes of rhubarb jelly.
Dust the almond cakes with icing sugar and serve.
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