Rhubarb and Vanilla Sable Breton
Ingredients
60g egg yolks
123g caster sugar
123g unsalted butter
172g cotswold self-raising flour
1/2 tsp baking powder
1/2 vanilla pod scraped
Method
1. Soften your butter and whip it up with the sugar until light and fluffy
2. Add the egg yolk and vanilla
3. Fold in the flour and baking powder in 3 stages
4. Once it becomes a dough, wrap in cling film and rest in the fridge for 2 hours
5. Roll out the sable to 4 cm and cut with a circular cutter and cake it in a small metal ring
6. Bake the sable at 150 for 15 minutes
Stable vanilla chantilly
- 250g whipping cream
- 40g caster sugar
- 1 vanilla pod, deseeded and pod
- 1 sheet of gelatine
Method
1. Soak the gelatine in cold water
2. Heat up the cream, sugar and vanilla slowly
3. Drain off the water from the gelatine, squeezing the leaf making sure there is no water left.
4. Once the cream has come to a boil, pour over the gelatine in to a container.
5. let rest for 2 hours in the fridge
Rhubarb gel
- 2 stalks of rhubarb
- 30g caster sugar
Method
- Chop the rhubarb in to small cubes
- Add the rhubarb and sugar to a sauce pan
- Heat slowly until rhubarb becomes soft
- Transfer to a blender and blend until smooth
Poached rhubarb
- 1x Rhubarb stalk
- 100g caster sugar
- 100g water
- 5 drops pink or red food colouring
Method
- Shave the rhubarb stalk with a peeler
- Bring sugar, water and colouring to a boil
- Pour the syrup over the rhubarb and let cool
Method
- Decorate with tempered chocolate hearts ( optional), whipped chantilly, rhubarb gel and poached rhubarb
← Older Post Newer Post →
