Chef Geoffrey Smeddle, an alumnus of Terence Conran, took over the helm at The Peat Inn in Fife in 2006. Since then accolades have flowed in and The Peat Inn is known primarily as a gourmet destination. Smeddles cooking style is firmly focused on local seasonal ingredients. Here he shares with us a vivid but light twist on a classic Italian recipe, tiramisu, using British favourite, rhubarb – perfect for late summer dining!
Ingredients for the rhubarb
- 8 large sticks of very pink rhubarb, trimmed of all leaves and any brown marks
- soft brown sugar, about 4-6 spoonfuls
- Angostura bitters, a few drops
Place the rhubarb in an oven proof tray and sprinkle with the sugar and the Angostura bitters. Transfer to a pre-heated oven at 180c until the rhubarb is tender, about 10-15 minutes. Add 2-3 dessertspoons of water to the base of the pan half way through. Remove the tray, baste the fruit and leave to cool. Cut out four batons per portion measuring about 1 cm across and 4cm long. Set aside, these will be to garnish the palte. Then cut the rest of the rhubarb into neat batons 2.5cm long to lay later across the sponge base.
Ingredients for the sponge
- 65g plain flour
- 65g potato starch
- 175g egg whites
- 125g caster sugar
- 100g egg yolk
Whisk the egg white and sugar to soft peak then add the egg yolk and briefly whisk to combine. Sieve the two flours together then add these to the egg mixture, folding in thoroughly. Spread out on a large tray lined woth parchment paper and bake in a pre heated oven 180c for 12 minutes, turning the tray around half way through cooking. Allow to cool then cut into rectangle bases measuring about 2.5cm by 10cm, or your own chosen shape and size
For the mascarpone cream:
- 50g egg yolks
- 70g caster sugar
- 300g mascarpone
- 200ml double cream
- 50ml amaretto liqueur
- 20g rhubarb juice collected from the roasting juices of the rhubarb tray
- 2 sheets of leaf gelatine, soaked in iced water until soft
Working in a bowl mixer with a whisk attachment: Whisk the egg yolk and sugar together to ribbon stage. Add the mascarpone and beat in until smooth. Add all the cream and whisk until stiff. Heat the amaretto liqueur and add the softened gelatine, ensuring all the water is squeezed out completely. Allow to dissolve. Add this to the cream mixture and add the rhubarb juice then fold these in well to the cream mixture. Transfer to a piping bag.
To assemble and serve:
- A small cup of amaretto liqueur
- Sauce anglaise flavoured with rhubarb juice from the roasted rhubarb
Brush the sponge bases with amaretto liqueur. Pipe the mascarpone cream onto sponge bases in neat waves. Arrange the 2.5cm batons on the cream
Decorate the plate with a few spoons of anglaise then lay two fingers of sponge on each plate.
Lay four batons of the 4cm length rhubarb on the plate for garnish then serve at once
The Restaurant: The Peat Inn, Nr. St Andrews, Fife, Scotland, KY15 5LH | www.thepeatinn.co.uk | 01334 840 206
The Peat Inn is owned by award winning Chef and columnist Geoffrey Smeddle and his wife Katherine, who have successfully built on its very fine reputation as one of Scotland’s most cherished destinations. The Inn has existed on this spot since the 1700s. Today, the Michelin starred restaurant with rooms continues to welcome guests who appreciate the special and very personal experience which is the hallmark of The Peat Inn.
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