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www.thecaterer.com Cookie dough for garnish
For about 30 portions 110g soft brown sugar 150g caster sugar 180g butter 5g salt 105g egg 260g flour 5g baking powder 260g white chocolate pellets
6
Make a dough. Cream together the soft brown sugar, caster sugar, butter and salt. Beat in the egg, flour and baking powder and then add the white chocolate pellets. Pour the mixture into a baking tin and bake
for 12 minutes at 160°C. Cool and break into small, chewy pieces.
and length of individual stems varies, so the quantities and times are guidelines rather than precise. However, the ingredients for the syrup are accurately measured.
250g caster sugar 1 used vanilla pod 4 star anise 15g fresh ginger 12 green cardamoms 120g raspberries 120ml Champagne 12 x 10cm batons of unpeeled forced rhubarb
Put the sugar, vanilla, anise, ginger and carda- mom in a pan and moisten with a little water (10).Boil to a light amber caramel, add the raspberries and take off the heat (11).Cool and add the Champagne (12).
Divide the strained syrup between six vac- uum pouches and put two or three rhubarb batons in each one (13). Seal on full pressure and poach for 12 minutes at 65ºC. The rhubarb is ready when it has no hint of rawness but is still firm enough to slice (14). When an order for the dessert comes to the pâtisserie, boil a little of the poaching liquid
White chocolate custard
Makes about 600ml (about 20 desserts) 250ml milk
1 vanilla pod, scraped 2g leaf gelatine, soaked 100g egg yolk. 250g white chocolate pellets, melted
Boil the milk with the scraped vanilla pod and then add the soaked leaf gelatine. Whisk in the egg yolk off the heat. Mix the basic custard into the melted white chocolate pellets — beat in a third and fold in the rest. Cover with film to prevent skinning and
chill. 14
www.thecaterer.com 20 March 2015 | The Caterer | 45
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