- 800g champagne rhubarb
- 50g caster sugar
- 150ml red wine
- 500g marscarpone
- 110g caster sugar
- pinch salt
- 2 tsp red wine vinegar
- 1 tbsp orange liquor
- 6 tbsp cold water
- seed from 1 vanilla pod
Rhubarb, Marscapone & Red Wine Vinegar Cream
Ingredients
Method
Line a litre capacity terrine mould with Clingfilm.
Place rhubarb, 50g sugar and wine in pan and bring to the boil.
Simmer until rhubarb has reduced to pulp.
Pass.
Mix remaining ingredients together.
Beat until smooth.
Spread a layer across base of mould, follow with a layer of puree.
Repeat until all is used.
Cover and freeze.
Remove from freezer 20 minutes before serving
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