Tony Singh’s Rhubarb and Custard

Ingredients

For the custard:

• 600mls double cream
• 100mls milk
• 100g caster sugar
• 12 egg yolks from the green eggs!
• 1vanilla pods

For the biscuits:

• 400 g flour
• 200 g unsalted butter, at room temperature
• 1 egg
• 200 g darkest brown sugar you can get
• 60g Powdered Molasses or powdered dark brown sugar
• 15 g full Fat Milk
• 2 g Table Salt
• ½ tsp cinnamon
• ½ tsp ginger
• ½ tsp gratings of nutmeg

For the rhubarb:

• Juice 2 Lemons
• 500g x 2 cm diced Kellie Castle rhubarb
• 500g Sweet cicely
• 1lt x Barr’s Red Kola

For the jelly:

• 800mls x Rhubarb cooking liqueur
• 6 sheets Gelatin soaked in cold water
• 250g x Pixie strawberry
• 200g x Pixie strawberry washed and hulled
• 28 x dried Rhubarb crisps (rhubarb sliced very thinly in to 4 inch lengths dipped in stock syrup then dried on non stick trays over night in a hot cupboard)

Method

For the custard:

1. Cream yolks and sugar till pale in colour
2. Singe cream and Milk with split pod – (bring to a rapid boil and take off the heat)
3. Pour onto eggs and pour into a clean pan.
4. Cook out on a medium, heat Do not boil. As this will curdle the eggs and ruin the custard
5. Pass and mould through a fine sieve  to remove the vanilla pod into a bow
6. cover bowl with cling film and allow to  Cool

For the ginger biscuits:

1. Preheat oven to 180 c.
2. Combine the butter, sugar, spices and eggs. In a large mixing bowl add the flour in batches, and knead the dough until it comes together and is smooth dough
3. Cut the dough into two.
4. Lay down a sheet of parchment paper and roll (with rolling pin) one half of your dough as thinly as you can, about 3 mm, keeping the surface smooth
5. Cut your dough into thin long rectangles
6. Put In Deep Freeze till hard about 1 hour then take out.
7. Carefully using a knife or thin spatula slide the rectangles onto a baking sheet with parchment leaving a small gap between each,
8. Bake for 12 to 15 minutes lift off and cool on wrack

For the rhubarb:

1. Bash the sweet cicely with a rolling pin to resale the flavours
2. Place all the Ingredients in a Vacuum pouch and seal
3. Cook in a water bath at 62 c for 1 hour take out and allow to cool
4. Cut open the bag and strain and reserve the liquid and pick out all the rhubarb you can discard the sweet cicely
5. Pass the liquid through double Muslin and we will use this for the jelly

For the jelly:

1. Bring the liquor up to 75 c in a pan on a medium heat Check for Sweetness
2. Squeeze out the gelatine and put in to the hot liquid of the heat
3. Allow to cool in the pan
4. Reserve 50 g of the strawberry for garnish and chop up the rest roughly
5. Divided the chopped strawberry by 4 and place in the bottom of the glasses sued for the desert
6. Pour in just enough jelly to just come to the top of the chopped strawberry and place in the fridge till set
7. Place the renaming jelly in a bowl that will fit on another bowl with iced water in it to cool it don, slowly stir this until it starts to thicken, when it dose fold in the reserved diced rhubarb and pour into the glasses with the strawberries
8. Place back in the fridge and leave to set
9. When set top off the glasses with the custard and pace back in the fridge for 2 hours

To serve:

To serve take out the glasses and place a pile of strawberry in the center of the custard and stick in the biscuits and rhubarb crisps in an abstract way over the Strawberry’s