- 15 AMORETTI MACAROONS - CUT 7cm x 4cm SQUARE
- 15 tablespoons CREME PATISSIERE
- 15 quenelles CINNAMON ICE CREAM
- 450ml LIME SYRUP
- 15 MINT LEAVES
- 15 FRIED VANILLA POD STRIPS
- RHUBARB TATIN - 15 PORTIONS
- 4kg YOUNG RHUBARB - TRIMMED AND PEELED ONLY IF NECESSARY ( TOUGH )
- 500g TATIN CARAMEL
- LIME SYRUP
- 1kg CASTOR SUGAR
- 10 LIMES - ZEST AND JUICE
Rhubarb and Amaretti Tatin
Ricardo Soares
31st January 2011
Rhubarb and Amaretti Tatin
MELT TATIN CARAMEL PPOUR INTO A GASTRONORM CONTAINER, ALLOW TO SET
Ingredients
Method
MELT TATIN CARAMEL PPOUR INTO A GASTRONORM CONTAINER, ALLOW TO SET
RHUBARB - TRIM FRESH YOUNG RHUBARB, CUT EVENLY INTO 8cm LENGTHS ( MEASURE THIS !)
CUT IN HALF LENGTHWAYS IF RHUBARB IS TOO THICK - THIS IS IMPORTANT AS YOU WANT ALL THE RHUBARB TO COOK EVENLY.
PLACE CUT AND TRIMMED RHUBARB STICKS ONTO THE CARAMEL, COVER WITH TIN FOIL AND COOK AT 395F/200C FOR AROUND 20- 25 MINUTES UNTIL JUST COOKED. - REMOVE FOIL AND ALLOW TO COOL.
LIME SYRUP - FINELY GRATE AND ZEST 10 LIMES, THEN SQUEEZE ALL JUICE, PLACE BOTH INTO A SMALL SAUCEPAN TOGETHER WITH 1 KG OF CASTOR SUGAR. MELT AND COOK TO A THIN CREME ANGLAISE THICKNESS. ALLOW TO COOL , THEN COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
TO SERVE - PLACE 1 TABLESPOON OF CUSTARD ONTOP OF THE MACRRON, TOP WITH CARAMELISED RHUBARB EITHER WARM OR AT ROOM TEMP - NOT COLD!!!!!!!!!!!!!!!!
PLACE ON PLACE, COAT WITH LIME SYRUP, ADD ICE CREAM AND GARNISH
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