Apple And Rhubarb Crumble With Rhubarb Sorbet And An 'raf Typhoon' Shot

Ingredients

Ingredients For the sponge
  • 3 free-range eggs, whites only

  • 75g/3oz caster sugar

  • 80g/3oz plain flour, sifted

  • 77g/3oz butter, melted

For the rhubarb marmalade
  • 200g/7oz rhubarb, finely chopped

  • 200g/7oz caster sugar

  • ¼ lemon, juice and zest only

For the crumble topping
  • 100g/4oz T45 flour (a soft wheat pastry)

  • 100g/4oz caster sugar

  • 50g/2oz unsalted butter

For the apple purée
  • 6 Braeburn apples, peeled, halved, cored

For the apple mousse
  • 150g/6oz apple purée

  • 1½ gelatine leaves

  • 125ml/5fl oz whipping cream

  • pinch salt

  • ½tsp lemon juice

For the rhubarb jelly
  • 120g/5oz strained rhubarb juice

  • 2 gelatine leaves

  • 2 tbsp sugar

For the vanilla tuille
  • 100g/4oz fondant icing

  • 100g/4oz liquid glucose (available in the baking section of some supermarkets)

  • 4 vanilla pods

For the rhubarb sorbet
  • 1kg/2lb 4oz rhubarb, chopped

  • 100g/4oz sugar, plus 1 tsp

  • 250ml/9 fl oz water

  • 25g/1oz Pro Crema (an emulsifier, available from specialist suppliers)

  • 23g/1oz liquid glucose

  • 21g/1oz rum

  • 1.3g/0.04oz acid neutrose (available from specialist suppliers)

For the caramelised apples
  • 4 Braeburn apples, peeled, cored and quartered

  • 50ml/2fl oz water

  • 25g/1oz butter

For the RAF Typhoon shot
For the apple caramel
  • 500g/1lb apples, juiced

  • calvados to taste

For the rhubarb syrup
  • 200ml/7fl oz rhubarb juice

  • 60g/2½oz sugar

For the apple cream
  • 50g/2oz apple purée

  • 200g/7oz whipping cream

For the crumble
  • reserved from crumble topping above

Specialist equipment
  • vacuum-packing machine

  • ice cream maker

Description

Recipe Uses 3 Free-range Eggs, Whites Only, 75g/3oz Caster Sugar, 80g/3oz Plain Flour, Sifted, 77g/3oz Butter, Melted , 200g/7oz Rhubarb, Finely...

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