Rhubarb and Custard Mille Feuille with Candied Ginger and Mascarpone Ice Cream and Candied Pistachios

Dust with icing sugar and sprinkle the candied pistachios on the plate, top with a scoop of the candied ginger and mascarpone ice cream.

Ingredients


  • 350 g rhubarb
  • 80 g caster sugar
  • 4 sheets of filo pastry
  • 1 glass of red wine
  • 1 orange (sliced into segments)
  • 1 cinnamon stick
  • ¼ of fresh pineapple (sliced)
  • 1 small bottle of cidona
  • 1 small bottle of ritz
  • 2 tblsp honey
  • 1 tsp (or 2) of cinnamon
  • 4 tblsp finely ground almonds
  • 4 tblsp pistachios, shelled and skinned, pre-roasted and finely chopped
  • for the custard:
  • 200 ml cream
  • 1 vanilla pod
  • 4 egg yolks
  • 100 g icing sugar
  • 1 small tub of mascarpone
  • for the candied ginger and mascarpone ice cream:
  • 6 egg yolks
  • 350 ml double cream
  • 150 ml whole milk
  • 1 vanilla pod
  • 125 g caster sugar
  • 1 tub of mascarpone
  • 6 pieces of stem ginger (from a jar, finely chopped)
  • for the candied pistachios:
  • 50 g pistachios, shelled and skinned
  • 50 g caster sugar

Method

  1. Preheat the oven to 170°C.
  2. For the Rhubarb: Slice the rhubarb into 2-inch pieces.
  3. Place the red wine, Ritz, Cidona, orange segments, pineapple and cinnamon stick in a saucpean. Bring to the boil, then turn down the heat and simmer for five minutes until the liquid is reduced by half.
  4. Place the rhubarb standing up in an oven dish and pour over the reduced cooking liquid. Sprinkle over four tablespoons of sugar (depending on your taste). Cover the dish with tin foil and bake in the oven for 20-30 minutes until the rhubarb is tender.
  5. Check after 20 minutes to prevent over-cooking.
  6. For the Candied Ginger and Mascarpone Ice Cream: Split the vanilla pod in half and scoop the seeds into a pot along with the pod, the milk and the cream. Bring everything to just under the boil.
  7. Whisk the egg yolks and sugar until pale and thick. Pour the hot cream and milk mix over them, whisking all the time. Sieve this mixture back into the pot and cook on a low heat until the mixture coats the back of a spoon, stirring constantly.
  8. Remove from the heat and add in ginger and mascarpone and fold gently until fully combined. Churn in an ice cream machine until thick.
  9. For the Custard: Split the vanilla pod in half and put the seeds into a pot along with the empty pod. Pour in the cream and bring everything to just under the boil.
  10. Whisk the egg yolks in a large bowl, then whisk in the sugar and until pale and thick. Pour the hot cream over the eggs and place back in the pot on a low heat. Stir constantly until the sauce thickens. Pass through a sieve and leave to cool.
  11. Stir constantly until the sauce thickens. Pass through a sieve and leave to cool.
  12. For the Pastry: Brush the four sheets of filo pastry with a little melted butter. Drizzle over some honey, sprinkle some cinnamon, some of the ground almonds and chopped pistachios on one sheet then lay the next sheet of filo on top and repeat until you finally lay one buttered sheet on top.
  13. Using a scone cutter, cut rounds from each pastry sheet and place on a baking tray lined with baking parchment. Bake in a pre-heated oven at 200°C for 5-8 minutes until golden and crisp. Set aside to cool.
  14. For the Candied Pistachios: Put the caster sugar and 2 tablespoons of water in a small pan over a low heat to dissolve the sugar. Bring to the boil and continue to cook, without stirring, until the caramel turns pale amber.
  15. Add the pistachios and cook until the caramel turns a deep golden colour and remove from the heat and tip onto a greased baking sheet to cool. When cold, chop it into pieces.
  16. To Assemble: Place a circle of the filo on your plate. Next, spread a thin and even layer of the custard on top. Spoon a layer of the rhubarb on top.
  17. Repeat again, finishing with a final layer of pastry on top. Dust with icing sugar and sprinkle the candied pistachios on the plate and top with a scoop of the candied ginger and mascarpone ice cream. Serve immediately.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register