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Baking Mad with Eric Lanlard

Rhubarb fool with rhubarb caviar recipe

Eric's Baking Mad but he's no fool, as this elegant rhubarb dessert proves

Ingredients

• 1 litre sunflower oil
• 750g pink rhubarb, cut into 1.5cm pieces
• 150g caster sugar
• 2 tbsp water
• 500ml double cream
• 1 tsp vanilla powder
• 1 tsp vanilla seeds
• 1.5 tbsp agar flakes
• 3-4 drops rhubarb flavouring

Method

1. Place the sunflower oil in a jug and put into the fridge to chill. In a saucepan mix the rhubarb, sugar and water and stew over gentle heat until the pink rhubarb juices have been released and rhubarb is very soft, almost like a purée. Strain the rhubarb in a sieve and reserve the juice then set both aside to cool.

2. Meanwhile whisk the cream with the vanilla powder and vanilla seeds, beating to the soft peak stage.

3. Take 200ml of the reserved rhubarb juice and place in a saucepan with the agar flakes. Heat gently for 3-4 minutes to melt the flakes, then remove from the heat and add the rhubarb flavouring and leave to chill for 10 minutes.

4. Remove the chilled oil from the fridge. Take a syringe and fill it with the rhubarb and agar mixture. Hold the syringe about 15cm above the jug of oil and drop the rhubarb mixture in so it falls into the oil and creates tiny pearls. Leave in the oil for a couple of minutes, then remove and gently rinse under cold water. These are now ready to serve.

5. To assemble the fool, spoon 3-4 teaspoons of stewed rhubarb into the bottom of some shot glasses. Top with the vanilla cream and to finish, decorate the top with the rhubarb pearls.

More Eric Lanlard recipes

• Southern peanut butter and banana cheesecake recipe
• Chocolate orange crown cake recipe
• Sticky toffee pudding recipe
• Coffee and roasted hazelnut meringue recipe
• Pear and prune crumble cake recipe

Comments

• Kitchen friendly version

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Baking Mad with Eric Lanlard

Last Broadcast: Thursday 05 April 12.35PM

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Baking Mad with Eric Lanlard recipes

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