Willington Farm Rhubarb Arctic Roll

Essential  Cuisine

Essential Cuisine

Standard Supplier 20th October 2014

Willington Farm Rhubarb Arctic Roll

Dessert prepared by Samuel Whittaker in the Cheshire Heat of the North West Young Chef Competition 2014

Ingredients

  • 90g Rhubarb
  • 350g Caster sugar
  • 125g Plain flour
  • 85g Self raising four
  • 60g Soft brown sugar
  • 1/2 Teaspoon bi-carb
  • 1 tspn Ground ginger
  • 1 tspn Golden syrup
  • 250ml Double cream
  • 125g Rhubarb puree
  • 4 Eggs
  • 4ml Rose water
  • 1g Agar

Method

For the rhubarb parfait sabayon 4 egg yolks and 125g of sugar until light and white in colour. Semi whip the 250ml double cream and fold into the sabayon and rhubarb puree. Put the mixture into a cylinder mould and freeze.
For the genoise sponge sabayon 8 eggs and 125g Caster sugar until light and white in colour. Fold into 25g melted butter and fold in 125g plain flour. Put into a grease proof tray and cook at 190oc for 10 minutes.
Beat 30g butter with 60g soft brown sugar then add 1 teaspoon of golden syrup and a teaspoon of ground ginger, add 1 egg white then add 90g of self-raising flour and half a teaspoon of bicarb. Roll out flat and bake at 160oc for 10-20 minutes. Once cooked chill slightly and blitz to crumbs.
Peel and baton the fresh rhubarb. Place 50g sugar, 80g water and a drop of rose essence in a small pan bring up to simmer to poach the rhubarb batons and chill once soft. Then bring the liquor to the boil and mix in the agar agar and boil for further 3 minutes and set. Blitz the set jelly into a gel until smooth and place in a squeezy bottle.
Assembling the arctic roll, place the rhubarb jam on the inner sponge and spread evenly. Trim the sponge to the size of the set parfait, and roll tightly then place in the freezer. Before serving cut into 2 portions.
For the plating, spread the ginger crumbs, stand the arctic roll upright, arrange the poached rhubarb around, garnish with rose and rhubarb gel and lemon sorrel leafs.

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