Home

This dessert went down a storm at ‘Tonk the Disco’, Disco Bistro EC4’s one off collaboration with Tonkotsu. Why not give it a go at home?

© Thomas Bowles

© Thomas Bowles

Poached rhubarb

Ingredients:

  • 500g Yorkshire forced rhubarb
  • 500g water
  • 300g sugar
  • Juice of half a lemon

Method:

  1. Peel most of the stringy skin off the rhubarb stems, bring the peelings, sugar, water and lemon juice up to a simmer, cook on low heat for 10 minutes to allow the pink colour to infuse into the syrup.
  2. In the meantime cut the rhubarb into even sized batons, put then in a casserole dish.  When the syrup has cooled down to around 60C, strain it over the rhubarb batons, cover the casserole with clingfilm and put into the oven at 60C for 3o minutes.  Take it out and leave the fruit to cool in the syrup in the fridge for a couple of hours, preferably overnight.

Rhubarb jelly

Ingredients:

  • 250ml of the rhubarb cooking liquid
  • 2 leaves gelatin soaked in cold water

Method:

  1. Heat the pink rhubarb syrup without boiling it.
  2. Dissolve the soaked gelatin in the liquid and set the mixture in the fridge for a few hours to form a medium soft jelly.

White chocolate miso mousse

Ingredients:

  • 250 ml milk
  • 25g pearl barley
  • 25g sugar
  • 2 large eggs
  • 25g cornflour
  • 100g white chocolate
  • 25g white miso
  • 200g double cream
  • 2 leaves gelatine

Method:

  1. Toast the barley in the oven at 180C until brown and fragrant, around 15 minutes.
  2. Infuse the barley and milk on low heat for 30 minutes, do not boil.  Strain this liquid, discard the barley.
  3. Whisk together the eggs, cornflour and sugar, slowly whisk in the warm milk.  Cook this mix over medium heat, stirring constantly until it thickens and starts to bubble at the edges, this will take at least 15 minutes.  When it has finished cooking, remove from the heat and stir in the miso, chocolate and soaked gelatin.
  4. Pour this mix into a container, cover the surface with clingfilm to prevent a skin from forming, allow it to cool.
  5. Once the custard has set, briefly blend it in a food processor or with a hand blender until it is smooth and pliable.
  6. Softly whip the cream and fold this into the custard, then set the mix in the fridge for an hour or two.  The resulting mousse should be just firm enough for a scoop of it to hold its shape on a plate.

Buckwheat cake crunch

Ingredients:

  • 50g sugar
  • 2 eggs
  • 40g buckwheat flour
  • 15g rice flour
  • 1/2 tsp baking powder
  • 20g butter
  • 50g white chocolate
  • 20 g white miso dried overnight in a warm place and ground into a powder

Method:

  1. Whisk the eggs and sugar on full speed in a mixer for 10 minutes, gently fold in the sifted flours and baking powder, followed by the cooled melted butter.
  2. Bake this mix on a lined sheet tray in the oven at 160°C for about 12 minutes.  Once it has cooled, break up the cake into rough pieces and dry them out in a very low oven or other warm spot until dry and crunchy.
  3. Melt the white chocolate in a bain marie, stir the powdered miso in the chocolate, then add the dried cake pieces, gently fold them unil they all have a light even coating of chocolate, making sure they don’t get crushed.  Set the cake pieces in a single layer on a tray, ensuring they don’t clump together.

To serve

  1. Using a spoon dipped in warm water, scoop a generous dollop of mousse onto the centre of a plate, surround it with a few smaller scoops of rhubarb jelly.
  2. Stack some rhubarb batons against the mousse and jelly, and finally scatter the plate with some of the chocolate coated cake fragments.
Advertisements

One thought on “Rhubarb, white chocolate and miso [RECIPE]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s