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Chef Sid Sahrawat - Source: Breakfast -
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Rhubarb puree:
200 grams diced rhubarb
100mls water
75 grams sugar
1. Combine all ingredients in a saucepan and bring to the
boil.
2. Simmer until the rhubarb is tender.
3. Strain the liquid into a separate vessel.
4. In a blender, blitz the rhubarb to a fine puree adding the
strained liquid if required.
Rhubarb and vanilla custard:
6 egg yolks
100 grams sugar
100 mls milk
100 mls cream
1 vanilla pod
3 gelatine leaves (I use titanium from Sabato, for the
restaurant)
The pre made rhubarb puree
8 ramekins (about 100ml capacity) to set the custard in
1. Lightly whisk the egg yolks and sugar until pale.
2. Combine the milk, cream and vanilla in a saucepan and heat
until it is very close to boiling point.
3. Pour the milk mixture into the egg mixture while stirring
continuously to combine.
4. Pour the combined mixture back into the saucepan and cook
on a low heat stirring continuously until the custard coats the
back of a wooden spoon (ensure the saucepan is on a very low heat
or the eggs will scramble).
5. Remove from the heat.
6. Soak the gelatine in cold water until soft.
7. Remove gelatine from water and strain any excess water by
squeezing the leaves with your hands.
8. Stir the gelatine leaves into the custard mix while it is
still warm.
9. Add the rhubarb puree to the custard mix, stirring to
combine.
10. Chill the saucepan containing the custard mix over an ice
bath (bowl of ice).
11. Pour the mix in desired moulds and refrigerate for 2-3
hours or until set.
At Sidart, we serve this with fresh pineapple, some of the
rhubarb puree and mandarin segments - delicious!