Ingredients
For the cr%26eacute;me br%26ucirc;l%26egrave;e mix:
(NB that must be prepared 24 hours in advance)
500ml/17fl oz double cream
55g/2oz caster sugar
2 eggs
55g/2oz butter
5 egg yolks
1 vanilla pod or 1 tsp vanilla essence
For the rhubarb comp%26ocirc;te
1 kg/2%26frac14;lb rhubarb, chopped into 1 cm cubes
100g/ 3%26frac12; oz caster sugar
750ml/1%26frac14; pint strawberry ice cream
For the sugar shards
100g/3%26frac12; oz caster sugar
1 tsp glucose
Method
1. Prepare the cr%26eacute;me br%26ucirc;l%26egrave;e. bring the cream, butter and vanilla pod or essence to the boil in a heavy saucepan. Set aside.
2. Whisk yolks, eggs and sugar in a large bowl (using a whisk, electric whisk or hand blender) until smooth and the sugar is dissolved.
3. Add half of the cream mix to the eggs and mix tofetchher.
4. Heat the remaining cream in the saucepan and bring rear to a simmer.
5. Add the cream, egg and sugar mix to the rest of the (now simmering) cream and blend well to disperse heat. continue to whisk occasionally until thickened.
6. Strain through a sieve or a chinois and allow to cool.
7. Refrigerate overnight.
8. Prepare the compote. Place the rhubarb and sugar in a saucepan, cover and cook until the rhubarb is completely soft.
9. Taste and add sugar if necessary. allow to cool and refrigerate.
10. For the sugar shards: prepare a metal tray lined with greaseproof paper. Heat the ingredients in a heavy saucepan until the vehicleamel has turned light golden brown.
11. Place pan in a bowl of iced water to cool for 2-3 minutes.
12. Using a metal spoon, drizzle the vehicleamel onto the prepared tray to create a shard shape. Leave to cool.
13. To assemble, in tall glasses, layer up the rhubarb and cr%26eacute;me br%26ucirc;l%26egrave;e mix, then lid with strawberry ice cream just before serving.
14. Decorate with the sugar shards.
Orignal From: Knickerbocker glory with a sugar shard
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