Baked yoghurt with sous vide rhubarb and confit orange | Recipe by sousvidetools.com

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Baked yoghurt with sous vide rhubarb and confit orange | Recipe by sousvidetools.com

Baked yoghurt with sous vide rhubarb and confit orange

Baked yoghurt with sous vide rhubarb and confit orange Fruits
  • COOK TIME: 1 Hour
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Medium
  • SERVES: 10

Ingredients

Baked yoghurt

  • 230g of condensed milk
  • 230g of double cream
  • 290g of Greek yoghurt
  • 1 vanilla pod, deseeded

Poached rhubarb

  • 500g of rhubarb
  • 1 orange, zest and juice
  • 50g of sugar
  • 50ml of water

Orange confit

  • 1 orange
  • 50g of sugar
  • 50ml of water

Citrus chantilly

  • 200ml of double cream
  • 1 tsp icing sugar
  • 1 orange, zest and juice

To serve

  • mint cress

Equipment

Equipment

Method

Recipe courtesy of Graham Hornigold from www.greatbritishchefs.com

METHOD

  1. Preheat the oven to a temperature of 150⁰C/gas mark 2 and the water bath to a temperature of 65⁰C.
  2. For the baked yoghurt, combine the condensed milk, double cream, yoghurt and vanilla pod in a large bowl. Mix well, then strain through fine chinois.
  3. Divide the yoghurt mixture between 10 ovenproof pots or ramekins, placing about 70g in each. Arrange the pots inside a deep tray (you may find it easier to do this before adding the yoghurt mixture), then fill the tray with warm water to a depth of one quarter the height of the pots, creating a bain-marie.
  4. Stretch a layer of cling film over the tray and place in the oven. Cook until the yoghurt is set. This should take about 15 minutes.
  5. To make the poached rhubarb, place the water and sugar in a small saucepan over a gentle heat. Cook until the sugar dissolves, then remove from the heat.
  6. Remove the ends of the rhubarb and chop the stalks into short lengths. Arrange the rhubarb pieces inside a vacuum bag, lying them flat to ensure they hold their shape. Add the orange zest and juice and 40ml of the sugar syrup. Discard any remaining sugar syrup and seal the vacuum bag. Place the bag in the water bath and leave to cook for 10 minutes.
  7. Meanwhile, prepare the orange confit. Peel the orange. Separate the flesh into segments and reserve, then cut the peel into fine strips. Bring a saucepan of water to the boil. Submerge the sliced peel in the water, then immediately transfer to a bowl of cold water to halt the cooking process. Blanch the peel in this way 2 more times, using fresh water each time.
  8. Place the sugar and water in a small saucepan over a low heat. When the sugar has completely dissolved and the mixture is gently simmering, add the orange segments and the blanched peel and poach until translucent.
  9. Once cooked, take the baked yoghurt out of the oven and remove the cling film. Leave the pots to cool to room temperature, then chill in the fridge until needed.
  10. When the cooked rhubarb comes out of the water bath, leave it to cool in the vacuum bag. For quick cooling, submerge the bag in ice water. Once cool, unseal the bag and drain the rhubarb, reserving the liquid.
  11. To make the citrus Chantilly, place the double cream, icing sugar and orange zest and juice in a bowl and mix with a whisk until the cream forms soft peaks. Spoon into a piping bag and store in the fridge until required.
  12. To serve, spoon some of the rhubarb liquid into each yoghurt pot and dot with the citrus Chantilly. Top with the orange segments and rhubarb pieces and finish with a garnish of poached orange peel and mint cress.
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