- Wood sorrel
- 120g caster sugar
- 1 tsp liquid glucose
- 3tbs water
- 2 egg
- 210g rhubarb
- 133g jam sugar
- 50g unsalted butter
- 25g caster sugar
- 2 lemon
- 600ml milk
- 150g white breadcrumbs
- Ginger
- 2 vanilla pod
Yorkshire forced rhubarb & ginger queen of puddings, wood sorrel
Yorkshire forced rhubarb & ginger queen of puddings, wood sorrel
Dessert cooked by Drew Metcalfe from Punchbowl at Crosthwaite in Cumbria Heat of North West Young Chef Competition 2013.
Ingredients
Method
Preheat the oven to 180C and butter two small ramekins. Bring the softened butter, sugar, lemon zest, milk and a pinch of salt to a gentle simmer in a pan. Add the breadcrumbs and set aside, stirring often, until thickened. Stir in the egg yolks and pour into the prepared ramekins and bake for about 15 minutes or just until set.
For my poached rhubarb, put the sugar, water and stem ginger into a medium saucepan and stir over a low heat until sugar has dissolved. Increase the heat slightly and simmer for a few minutes. Meanwhile, trim the rhubarb and cut diagonally into 2cm pieces. Add to the pan and poach for 3-4 minutes until the rhubarb is soft but still hold there shape.
Drain the rhubarb and put the syrup back on a high heat and boil vigorously until reduced and thickened. Pour of the rhubarb and leave to cool.
Dissolve the sugar in the water over a low heat until it reaches 121°C. Meanwhile, whisk the egg whites on a medium speed until they form soft peaks. When the sugar syrup reaches the correct temperature, pour into the egg whites in a thin stream on a medium speed.
Once fully incorporated put the Italian meringue into a piping bag. Pipe on top of the rhubarb and bake in the oven until golden.
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