Sous Vide Rice pudding and rhubarb with ginger crumble
- COOK TIME: 2 Hours
- PREP TIME: 8 Hours
- DIFFICULTY: Medium
- SERVES: 6
- 60g of pudding rice
- 425ml of milk
- 140ml of double cream
- 30g of sugar
- 1 vanilla pod
- 500g of rhubarb, washed and roughly chopped
- 50g of glucose
- 150g of sugar
- 200g of water
- 50g of sorbet stabiliser
Rhubarb gel and batons
- 500g of rhubarb
- 180g of sugar
- 250ml of water
- 5g of agar agar
- 125g of butter
- 125g of dark brown sugar
- 150g of porridge oats
- 100g of self-raising flour
- 1 tsp ground ginger
- 1 pinch of mixed spice
- 2 knobs of stem ginger, finely grated
- 1 handful of baby red chard
Recipe courtesy of Nigel Mendham from www.greatbritishchefs.com
- For the sorbet, lay the chopped rhubarb on a flat tray and place in the freezer for at least 4 hours or until frozen solid.
- After this time, place the glucose, sugar and water in a small saucepan over a medium heat. Simmer until the sugar has completely dissolved, then take the pan off the heat and leave to cool.
- Place the frozen rhubarb in a blender, pour over the cool syrup and purée. Press through a fine sieve into a bowl, then add the stabiliser and stir well. Churn in an ice cream machine, then place in the freezer until required.
- Preheat the water bath to a temperature of 61⁰C.
- To prepare the rhubarb gel, strip off the outer layers of the rhubarb stalks with a knife. Reserve the inner stalks to make the rhubarb batons and combine the outer peelings with the water and the sugar in a saucepan over a medium heat. Cook, simmering gently, until the sugar has dissolved, then take the pan off the heat and leave to cool completely.
- Pour the cool syrup through a fine sieve to remove the rhubarb peelings. Discard the peelings and measure out 500ml of syrup into a clean saucepan. Place the pan over a medium heat and set the rest of the syrup aside until needed.
- When the rhubarb syrup reaches the boil, add the agar agar and whisk for 2 minutes, keeping the mixture at a gentle simmer. After this time, empty the saucepan into a deep baking tray and leave to set for 20 minutes.
- To make the rhubarb batons, slice the inner stalks into pieces 12cm in length. Neatly arrange the pieces inside vacuum bags. Ensure that the pieces are evenly spaced as this will help them hold their shape. You will need to use at least two vacuum bags to fit all the batons. Add an equal amount of the reserved rhubarb syrup to each bag, then vacuum in a chamber sealer. Cook the bags in the water bath for 10 minutes.
- To finish the rhubarb gel, break the set gel into pieces and place in a blender. Pulse until smooth, then spoon into a piping bag and set aside until required.
- Once cooked, take the rhubarb batons out of the water bath. Immediately submerge the vacuum bags in a bowl of iced water and leave to cool.
- Unseal the bags and tip away the syrup. Slice the batons into 4cm pieces, cutting diagonally across the stalks. Chill the fridge until needed.
- For the crumble, warm the butter and sugar together in a small saucepan over a gentle heat. Meanwhile, quickly blitz the porridge oats in a food processor to make a coarse powder, then place in a bowl with the self-raising flour, ground ginger and mixed spice and mix well.
- Once melted, add the butter and sugar mixture to the dry ingredients, stirring to combine. Mix in the grated ginger, then tip the contents of the bowl onto a large sheet of baking paper. Cover with another sheet of baking paper and flatten with a rolling pin to a thickness of 1cm. Peel off the top layer of baking paper, place the flattened crumble mixture on a baking tray and bake in the oven until golden brown. This should take approximately 20-25 minutes.
- To make the rice pudding, combine the rice, milk, cream, sugar and vanilla in a large bowl over a saucepan of barely simmering water and cook until the rice is soft and creamy. This will take 20-30 minutes. Stir regularly during cooking and ensure that the water is not in contact the base of the bowl at any time.
- Remove the vanilla pod, then tip the rice pudding into a clean bowl. Stretch a layer of cling film over the bowl – this will stop the pudding forming a skin – and leave to set until required.
- Take the crumble sheet out of the oven and allow to cool slightly, then snap into chunks and place in a food processor. Pulse until fine and crumbly, then store in an airtight container until needed.
- To serve, dot each plate with rhubarb gel, then add a few quenelles of set rice pudding and some rhubarb batons and sprinkle over some of the ginger crumble. With the remaining crumble, make a small mound in the centre of each plate and add a quenelle of rhubarb sorbet on top. Finish the dessert with a garnish of baby red chard leaves.