Recipe of the month: January
FORCED RHUBARB, MASCARPONE, PISTACHIO
1kg Forced rhubarb
100g Orange juice
1 Star anise
For poached rhubarb:
In a saucepan, bring 250ml water, 250g sugar and star anise to boil with ends of rhubarb. Cut the rhubarb to 1.5 inch pieces and pour the hot syrup over the cut rhubarb in a tray. Then, place in the oven for 10 minutes at 160C or until tender. Leave the rhubarb to cool in its syrup.
For the sorbet:
Pour off the syrup and puree a quarter of the rhubarb. Add syrup if needed to loosen. To the reserved syrup add the orange juice and churn in an ice cream machine to make a sorbet. Alternatively, freeze and fork at regular intervals until set.
For mascarpone mousse:
Meanwhile whisk 40g sugar, 150ml cream and 150g mascarpone until stiff and allow to set in the fridge.
For caramel and pistachio crisp:
Firstly, place bowl of food processor in freezer and then make a dark caramel with the remaining sugar. Cool at room temperature and blitz in the cold processor.
Crush pistachios to a crumb like texture and place on greaseproof paper. Sieve caramel dust over the pistachios on a tray. Put into the oven until barely melted.