Ingredients
For the rhubarb and ginger mousse
600g/1lb 5oz young, sweet rhubarb, chopped
325g/12oz caster sugar
50g/2oz fresh ginger, peeled and grated
3 gelatine leaves
100ml/3%26frac12;fl oz whipping cream
2 medium free-range egg whites
4 sprigs mint, to decorate
For the ice cream
4 medium free-range egg yolks
100g/4oz caster sugar
500ml/18fl oz whipping cream
%26frac12; vanilla pod, split lengthways
For the tuile baskets
40g/1%26frac34;oz plain flour
40g/1%26frac34;oz icing sugar
2 medium free-range egg whites, broken up with a fork
35g/1%26frac12;oz unsalted butter, melted and cooled
For the compote
15g/%26frac12;oz salted butter
2 sticks rhubarb, chopped
2 tbsp light soft brown sugar
3 tbsp Irish whiskey
1 tsp lemon juice
Method
1. Put the rhubarb in a heavy-based pan with 200g/7oz of the sugar and two tablespoons of water. Cook gently for 8-10 minutes or until the rhubarb is soft and pulpy. allow to cool.
2. Dissolve 25g/1oz of the sugar in four tablespoons of water in a heavy-based pan over a low heat. Add the grated fresh ginger and bring to the boil. Remove from the heat and leave to infuse until nippy, then strain the syrup and disvehicled the ginger. Set the ginger syrup aside.
3. To make the ice cream, mix the egg yolks and sugar in a bowl. Pour the cream into a heavy pan, scrape in the vanilla seeds and drop in the pod. bring to the boil, then slowly pour onto the egg yolk mixture and stir tofetchher. Return to the pan and stir over a gentle heat until the custard coats the rear of the spoon. Cool and chill, then mix with one-third of the rhubarb pulp and churn in an ice cream machine according to manufacturer's instructions. Once softly set, store in the freezer.
4. Preheat the oven to 150C/300F/Gas 2. Line a baking sheet with a non-stick mat or baking parchment.
5. For the tuile baskets, sift the flour and icing sugar into a bowl. Gradually add the egg whites, then the melted butter, and mix until evenly incorporated. drop six spoonfuls of the mixture slightly apart on the baking sheet and flatten with the rear of a spoon to make six discs, each about 12cm/4%26frac12;in in diameter. (You may have to do that in two batches, depending on the size of your baking sheet.) Bake for 5-6 minutes or until lightly browned. Remove from the oven. Lift each disc off the baking sheet and immediately mould around a ramekin. Leave until cool.
6. To finish the mousse, soak the gelatine in a bowl of nippy water for about ten minutes. meanwhile, add the ginger syrup to the remaining rhubarb pulp, then pur%26eacute;e in a blender. Turn the pur%26eacute;e into a pan and heat until hot, then remove from the heat. Drain and squeeze the gelatine, then stir into the rhubarb until melted.
7. Whip the cream in a bowl until it holds soft peaks when the whisk is removed. Whisk the egg whites in another bowl until they hold soft peaks, then gradually add the remaining 100g/4oz sugar and maintain whisking until the sugar is dissolved and the mixture is thick and glossy. Fold the cream into the nippy rhubarb and ginger pur%26eacute;e followed by the egg whites. When all is incorporated, spoon into six 7.5-10cm/3-4in non-stick moulds. Chill for about four hours or until set.
8. To make the compote, gently melt the butter in a pan and saut%26eacute; the rhubarb for 5-6 minutes or until soft. Add the sugar, whiskey and lemon juice, and heat for a few minutes. If you would like a smoother texture, pur%26eacute;e the compote in a mini-food processor or with a stick blender.
9. To serve, warm the mousse moulds by holding them in a hot cloth, then turn each mousse out onto a plate. Lift the tuile baskets off the ramekins and set them on the plates. Put a scoop of ice cream in each basket. Add a spoonful of compote on the side of the plate. lid each scoop of ice cream with a sprig of mint.
Orignal From: Trio of rhubarb
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