Pretty In Pink
29th February 2016 by
Rhubarb is coming into season, that is the delicate pink stems that grow in the dark. With spring fast approaching the outdoor crop will follow very shortly. This outlandishly colourful & versatile vegetable (that thinks it is a fruit) works a treat in a multitude of sweet & savoury dishes. However, the simple things in life are often the best and our White Chocolate Parfait with Poached Rhubarb & Crushed Honeycomb is hard to beat.
Serves 4 – 6
- 55g Egg Whites
- 30g Caster Sugar
- 110g Double Cream
- 20g Crème Fraiche
- 1 x Vanilla Pod (seeds scraped)
- 25g White Chocolate (good quality)
- 400g Rhubarb (washed cut into 10 cm long pieces)
- 60ml Orange Juice
- 125g Caster Sugar
- 40ml Water
- 10ml Chardonnay Vinegar
- 100g Caster Sugar
- 40g Golden Syrup
- 110g Liquid Glucose
- 15g Bicarbonate of Soda
To make the honeycomb place 100g sugar in a heavy-based pan with the golden syrup & liquid glucose. Place over a low heat until the sugar has dissolved and is clear. Do not stir or it will crystallise. Increase the heat and bubble until the temperature reaches 145C. Remove from the heat, add the sieved bicarbonate of soda and tip into a lightly greased non-stick baking tray. Spread to level and leave to cool. Be careful as the tray will get very hot. When the honeycomb is cold break it into pieces.
Put the cream into a bowl and whip until it holds its shape but is still a little soft. In another very clean bowl and using a very clean electric whisk, beat the egg whites until they form soft peaks. Slowly add 30g sugar until dissolved and you have a shiny meringue. Gently fold the whipped cream and meringue together, then add the melted white chocolate and most of the honeycomb, leaving about 4 tbsp to serve. Spoon into individual pots, smooth the top and freeze until firm, preferably overnight.
Next, place the rhubarb in a saucepan. In a separate pan, mix together the water, sugar & vanilla and bring to the boil. Carefully pour the hot liquid over the rhubarb and cover with a layer of baking parchment & tin foil. Place the pan in an oven preheated to 120C for 15 – 20 minutes, until tender. Once cool, remove the rhubarb from the poaching liquid and reduce by half. Cool again and add the rhubarb.
Remove the parfait from the freezer 20 minutes before serving and leave in the fridge to soften slightly. To plate up, place a small ramekin with a generous spoonful of rhubarb on each serving dish. Place the parfait alongside and scatter the remaining honeycomb on top.