Lemongrass cream with rhubarb confit and almond tuile

A stylish dessert for a stylish occasion

Ingredients


  • for the tuile:
  • 2 egg whites
  • 100 g castor sugar
  • 50 g flour
  • 50 g ground almonds
  • 50 g melted butter
  • for the rhubarb:
  • 100 g sugar
  • 100 ml water
  • 2 cardamom
  • drop of lemon juice
  • 3 sticks of rhubarb
  • for the cream:
  • 3 lemon juice and zest
  • 3 lemongrass
  • 600 ml cream
  • 70 g caster sugar
  • 3 leaves leaf gelatine

Method

  1. For the tuile:
  2. Whisk the whites and sugar until slightly frothy, then fold in the flour and almonds, then dribble in the butter. Allow to rest.
  3. Place spoonfuls onto a greased baking tray, leaves good gaps for the mix will fall flat. Bake at 230°C for 4mins.
  4. For the rhubarb:
  5. Place the sugar, water cardamom and lemon in a pot bring to the boil and simmer for 10mins. Meanwhile peel the rhubarb and slice into nice chunky pieces.
  6. Add the peelings to the syrup and infuse for 15mins, strain the syrup and bring back to the boil. Next add the sliced rhubarb and poach lightly for 5mins until just tender, allow to cool.
  7. For the cream:
  8. Soak the gelatine in cold water to soften.
  9. Dissolve the sugar in the lemon juice add the zest and bring to the boil.
  10. Chop and crush the lemongrass and add to the juice mixture along with the cream, bring back to the boil, remove from the heat and infuse for one hour.
  11. Drain the gelatine and melt carefully, add this to the main mixture. Pass the mixture through a fine sieve and then into individual moulds.
  12. Allow to set over night in the fridge.
  13. Arrange all components on serving plates.




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