Rhubarb and custard
rhubarb foam, custard panacotta and warm doughnut
½ tsp. salt
1 Tbsp. sugar
165g soft flour
185g eggs beaten
Pre-heat fryer to 180oc
Melt the butter in the water with salt and sugar and bring to a full boil
Immediately add the flour all at once and stir continuously with a wooden spoon
Cook for a couple of minutes until the mixture pulls away from the pan, forming a ball and remove from the heat
Place the dough in the bowl or a mixer, using a wooden spoon or the paddle attachment, mix the dough for a few minutes, allowing it to cool slightly
Add the beaten eggs gradually, in three or four additions, mixing the dough until it is smooth each time. Scrape down the sides and bottom of the bowl until all of the eggs are incorporated
The paste should be of a pipeable consistency and not too runny
Place the mix into a piping bag, using scissors, over the fryer cut off small pieces directly over the fryer.
Cook until golden brown, drain and then toss in caster sugar.
100g egg yolks
½ tsp. Vanilla paste
3 leaves gelatine
For the panna cotta, soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, vanilla into a pan and bring to a simmer.
In a bowl mix egg yolks and sugar.
Pour over hot liquid over eggs.
Cook over and medium till the mixture coats the back of the spoon.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
300ml orange juice
300ml cranberry juice
8 leaves gelatine
Soak the gelatine leaves in a little cold water until soft.
Roughly chop the rhubarb and place in a sauce pan along with both juices, sugar and water.
Bring to the boil and simmer for 15minutes until the rhubarb is soft.
Pass through a fine sieve.
Add gelatine to the warm liquid.
Place into a cream whip can with 2 charges.