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Poached rhubarb with mascarpone and yogurt cream and polenta crumble biscuit – by Tom Kerridge

11 September 2006

Ingredients
(Serves about 16-18 for the cream)

For the mascarpone and yogurt cream
600g yogurt
580g mascarpone
6 leaves gelatine, soaked in water
270ml double cream
2tbs sugar
2tbs lemon juice
4tsp brandy

For the poached rhubarb
1kg forced rhubarb
1 litre water
1kg caster sugar
Peel and juice of 3 lemons
2 vanilla pods, split and scraped
1/2 cinnamon stick
4 star anise

For the polenta crumble biscuit
500g soft flour
300g polenta
200g caster sugar
200g Demerara sugar
200g ground almonds
200g medium oats
1 vanilla pod, split and scraped
640g soft butter
4 egg yolks

Method
For the cream, beat the mascarpone until smooth. Dissolve the gelatine in 3tbs of hot cream. Dissolve the sugar in the rest of the cream and mix. Mix the cream and gelatine together. Add the yogurt to the mascarpone and then add to the cream mix. Add the lemon juice and brandy. Pour into moulds and set.

For the poached rhubarb, bring the water, sugar, lemon, vanilla, cinnamon and star anise to the boil in a roasting tin on the stove. Cut the rhubarb into 5cm sticks. Place the rhubarb in the syrup and cook until just tender. Remove the rhubarb and leave to cool. Allow the liquor to cool, then replace the rhubarb in the liquor to store.

For the crumble biscuit, mix all the dry ingredients together. Add the butter. When the mix is just coming together, add the yolks. Roll the mix out to about 1cm thick and bake at 140°C for 20 minutes. Turn the oven up to 160°C and bake until golden brown. Cool completely, then warm up again to cut into shapes. To plate, arrange the set cream next to a pile of the rhubarb and some biscuits.

Tom Kerridge, chef-proprietor, Hand and Flowers, Marlow

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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