White Chocolate & Ginger Mousse with Roasted Rhubarb

Many people grow rhubarb in their gardens and beyond making the odd rhubarb pie or crumble, don’t tend to do much else with it. Although it can be used in savoury dishes, rhubarb is more commonly used in sweet dishes and desserts. Rhubarb can be quite sour but it is important not to over-sweeten it as it will lose its characteristic and unique flavour. It is far better to balance out this inherent tartness with the other sweet elements in the dish.

I planted a few crowns of rhubarb a couple of years after we moved into our newly built house over a decade ago. At this stage it is like a weed in the garden; the more I pick, the stronger it grows back… not that I am complaining because I absolutely love it and easily find use for it in my cooking and baking.

I am incredibly pleased with how this dessert turned out; the white chocolate mousse is light and creamy and goes perfectly with the roasted rhubarb. Ginger has a natural affinity with rhubarb, so I decided to lightly infuse the cream and melted white chocolate with some fresh ginger. White chocolate can tend to be very sweet and normally I find it a little cloying, so I took the decision not to add any extra sugar to the mousse. This was definitely the right course of action and resulted in a mousse that was both rich in flavour, but light in the mouth at the same time. The ginger was definitely present but manifested itself in a subtle way and served to really showcase the rhubarb, which was my main aim.

 

I was thrilled with how this dessert turned out; it was perfectly balanced and is a wonderful way to finish off a meal – being indulgent but not heavy. The recipe may seem daunting at first, but in reality, the mousse is quite simple to make, so do give it a go.

 

The great benefit of dishes like this is that they can be made well in advance and require no attention thereafter, other than to place a couple of little shortbread or dessert biscuits on the side. As such, it would make a perfect dessert for a dinner party. I decided to make some simple shortbread biscuits using my basic shortbread recipe and to which I added some pink peppercorns. The faint spicy heat of the peppercorns was lovely against the sweet and buttery shortbread and introduced a playful note to the finished dish.
 

Ingredients:

Roasted rhubarb:
200g rhubarb, chopped in 4-5cm lengths on the diagonal

50g caster sugar

1tblsp water

Mousse:

300ml double cream

175g white chocolate

25g fresh ginger, peeled and cut into thick slices

2 leaves of gelatine

3 large eggs, separated
 

Method:

Roasted rhubarb:

1. Preheat oven to 200C/Fan Oven 180C/Gas Mark 6.

2. Place the rhubarb in a single layer in a roasting dish. And sprinkle over the sugar and water. Bake in the preheated oven for 12-15 minutes until the rhubarb is tender and releasing its juices but has not disintegrated. Remove from the oven and set aside to cool. Refrigerate until ready to assemble dessert.

Mousse:

3. Place the double cream, white chocolate and sliced ginger into a bowl set over a pan of simmering water, stirring occasionally until the chocolate has melted. Remove the bowl and pour the chocolate mixture through a sieve into a clean bowl. Discard the ginger which should collect in the sieve. Allow to cool for 5 minutes.

4. Meanwhile, place the gelatine leaves in a small bowl of cold water and allow to soften for 5 minutes. Remove the gelatine from the water and squeeze out any excess water. Place the softened gelatine leaves in the warm chocolate mixture and mix in using a small whisk until it is completely incorporated. Add the egg yolks ad mix these in thoroughly. Set aside to cool for 30 minutes, but let it go too long so that the gelatine begins to set the mixture.

5. Using a hand held electric mixer, whisk the egg whites to the firm peak stage. Mix a third of the whisked egg whites through the cooled chocolate mixture and then fold in the remainder. Pour the mixture equally into 6 serving bowls, cover and refrigerate for at least 4 hours.

To serve:

6. Spoon some of the chilled roasted rhubarb and juices on top of each mousse and serve with some shortbread biscuits on the side.

Serves 6.

 

Pistachio Salambos with Orange Blossom Pastry Cream

Although many people seem to believe that choux pastry is tricky to make, I think it is much simpler than other types of pastry such as puff which is time-consuming to make and shortcrust which requires a lightness of touch. When making choux pastry, as with all baking, you must measure the ingredients accurately and follow the recipe; with a little care and attention, success should be guaranteed.

 

With shortcrust pastry, which is made by the ‘rubbing-in’ method, you have to be careful not to overwork the dough which can result in a tough pastry. Choux pastry is made in a completely different way - by heating water and butter until the butter melts and then working in the flour before beating in the eggs.  The pastry can then be piped or shaped before being baked in the oven. As it cooks, the relatively large amount of water that it contains turns to steam, causing the pastry to expand. The result is light and airy with a crisp exterior; perfect for filling with  a range of fillings including whipped cream and crème pâtissière.

 

Choux pastry can be used in both sweet and savoury recipes, but most people will be familiar with it as the basis for profiteroles, éclairs and the French celebratory dessert, croquembouche. Choux pastry can also be used to make Salambos. These are profiterole shaped little balls, covered with caramel and filled with crème pâtissière or pastry cream. I absolutely love these self-indulgent little pastries which make a great alternative dessert for a special occasion.

 

Here I have dipped the baked choux buns in a rich caramel and then rolled them into chopped pistachios. I filled my Salambos with a pastry cream delicately flavoured with orange flower water. Pistachio and orange as a flavour combination is a marriage made in heaven and here the orange flower water works perfectly with the pistachios accentuating their sweetness but imparting a gentle floral note that has an air of the exotic about it.

 

The Salambos look stunning and taste delicious and are much simpler to make than they first appear to be. I love this recipe, but have also made different versions using hazelnuts and chocolate flavoured pastry cream, which was delicious.

 

Ingredients:

Crème pâtissière:
500ml milk

1 vanilla pod, halved, seeds scraped out

4 large egg yolks

100g caster sugar

40g cornflour

40g butter

½tsp orange flower water

Choux pastry:

60g cold butter, cubed

120ml water

1tsp sugar

40g plain flour

45g strong white flour

2-3 large eggs, lightly beaten

To finish:

100g caster sugar

50ml water

50g unsalted pistachio nuts, finely chopped
 

Method:

Crème pâtissière:

1. Place the milk, halved vanilla pod and seeds in a medium sized saucepan and bring up to boiling point over a moderate heat. Separately place the egg yolks, caster sugar and cornflour into a medium sized mixing bowl and whisk together using a small balloon whisk until pale and creamy.

2. When the milk has just come up to the boil, remove from the heat and pour in a steady stream onto the egg yolk mixture, whisking all the time. Return the custard mixture to the saucepan and heat for 3-4 minutes over a low heat, stirring all the time until a thick custard forms.

3. Remove from the saucepan from the heat and add the butter, whisking until it is completely incorporated. Add the orange flower water and whisk again. Pour the crème pâtissière into a clean bowl and directly cover the surface with some cling film to prevent a skin forming. Allow to cool and then refrigerate until required.

Choux pastry:

4. Preheat oven to 180C/Fan Oven 160C/Gas Mark 4. Line a large baking tray with non-stick baking parchment and set aside.

5. Place water, butter and sugar into a medium sized saucepan over a moderate heat. Allow the butter to melt and the mixture to just come up to the boil. Remove from the heat and immediately tip in the flour, mixing with a wooden spoon until everything is well combined.

6. Place the saucepan over a low heat and beat vigorously until the mixture comes away from the side of the saucepan into a ball of dough (about 1 minute). Remove the saucepan from the heat and set aside for 5 minutes and allow to cool slightly.

7. Gradually add the eggs to the mixture in the saucepan, again beating vigorously so that they are mixed in thoroughly. (NOTE: you may not need all the egg, so add a little at a time). The mixture should fall from the spoon, but should be relatively stiff and still hold its shape.

8. Place the mixture into a disposable piping bag fitted with a 1cm plain nozzle. Pipe out 20-24 little blobs about the size of an unshelled walnut, spacing them well apart as they will expand as they bake.

9. Bake in the preheated oven for 30 minutes and then turn off the oven but do not remove the choux buns. Let cool in the oven for a further 30 minutes and then remove and allow to finish cooling completely.

To finish:

10.Place the sugar and water into a small saucepan and heat together over a moderate heat until the sugar dissolves. Do not stir but instead, gently swirl the saucepan from time to time. Increase the heat and allow the caramel to turn a rich golden colour. Remove from the heat immediately.

11. Carefully dip the top of each cooled choux bun in the caramel and then roll in the finely chopped pistachios so that the nuts become embedded in the caramel. Set aside to cool and to allow the caramel to harden.

12. Remove the chilled pastry cream from the fridge and beat it with a wooden spoon to loosen it a little. Place the pastry cream into a disposable piping bag filled with a ½cm plain nozzle. Use the nozzle to make a small hole in the underside of each Salambo. Insert the tip of the nozzle and carefully pipe a little pastry cream into each little pastry bun until they are just filled. Serve piled on top of each other.

Makes 20-24 individual Salambos.

 

Cashel Blue Cheese, Bacon & Onion Quiche

The one thing that no one could ever accuse me of is being a fussy eater. Ever since I was a young child, I have always been more than prepared and often very eager to try new foods and flavours. However, I will admit that for a long time I refused to try blue cheese, being slightly put off by its strong smell and unusual look.

My grandmother was always quite a fan of it and would buy it from time-to-time and eat it for lunch along with a slice of brown soda bread and an apple. Back in the 70s and early 80s there were far fewer varieties of cheese available to buy in the shops, and the only blue cheese that my grandmother bought with any regularity was processed Danish Blue, which packs quite a punch in flavour terms, but lacks the subtly and complexity of flavour that many artisan and farmhouse cheeses possess. This was the very first blue cheese that I ever ate and although I did like it, it wasn’t until I first tried the Roquefort that I truly fell totally in love with blue cheese and would actively hunt out different varieties to try. Gorgonzola and Stilton became firm favourites but it was my introduction to Cashel Blue made by the Grubb family in County Tipperary, here in Ireland, that made me realise that Irish cheeses could be just as good as the classic cheeses.

 

Whilst I often like to eat Cashel Blue as it is with a few oat biscuits, I also think that it is a great cheese to use in cooking and regularly employ it in a whole range of recipes. The weather has been beautiful for the past week, so I decided to use some in a simple quiche - a dish which I always associate with good weather!

 

I blind-baked some shortcrust pastry and sautéed off a finely chopped onion with some bacon lardons and scattered these into the pastry shell. I then made a luxurious custard enriched with ream and eggs and poured this on top of the bacon and onion before scattering over a generous amount of Cashel Blue.

 

The resulting quiche tasted absolutely heavenly. If you like Blue Cheese, you HAVE got to make this quiche! The sweetness of the gently sautéed onions and the slight saltiness of the bacon really accentuated the flavour of the cheese which had gently melted into the rich custard, but still retained its essential characteristics. Everything was just so well balanced, with each ingredient complementing the next so that all were shown at their very best. In this regard, I recommend being a little less generous when seasoning the custard with salt than you normally would be as you must remember that both the cheese and bacon have a certain inherent saltiness in them. Do, however, be generous with the freshly ground black pepper! 

Ingredients:

Pastry:
200g Plain flour
100g butter, cubed

1 egg yolk

1tblsp water:

Filling:

Large knob of butter

1 large onion, chopped

100g bacon lardons

1 sprig of thyme

150ml cream

3 large eggs, lightly beaten

Sea salt and freshly ground black pepper

100g-125g of Cashel Blue cheese, crumbled
 

Method:

Pastry:

1. Place the flour in a large mixing bowl and add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre and add the egg yolk and water. Use a fork to bring everything together into a dough. Tip out on to a lightly floured work surface and knead lightly and BRIEFLY until smooth. Cover with cling film and refrigerate for 30 minutes to give the pastry a chance to relax.

2. Preheat oven to 180C/Fan Oven 160C/Gas mark 4. Lightly sprinkle some flour on the base of a 23cm round and fluted, 4cm deep tart tin with a removable base to prevent the pastry sticking as it bakes. Place tart tin on a baking tray.

3. Roll the pastry out into a circle until it is about 3mm-4mm thick and large enough to line the tart tin. Lightly prick the pastry with a fork and line with a sheet of crumpled non-stick baking parchment. Fill this with dry beans and bake in the preheated oven for 20 minutes, removing the baking parchment and baking beans for the final 5 minutes of baking. Remove from the oven and set aside to cool while you make the filling. Leave the oven on but reduce temperature to 160C/Fan Oven 140C/Gas Mark 2.

Filling:

4. Heat the butter in a medium sized frying pan. Add the bacon, chopped onion and sprig of thyme and cook gently over a moderate heat until the bacon is cooked and released some of its fat and the onion is a light golden colour, but not caramelised (about 10-12 minutes), stirring occasionally. Remove from the heat and allow to cool a little. Remove the sprig of thyme and discard.

5. Meanwhile place the eggs and cream in a mixing jug/bowl and whisk together well using a balloon whisk. Season with a SMALL pinch of salt and a more generous amount of black pepper.

6. Scatter the sautéed bacon and onion over the pastry case and carefully pour in the custard (you can do this whilst the tart tin with baking tray is sitting on the oven shelf to minimise spillages). Sprinkle the Cashel Blue and bake in the preheated oven for approximately 30 minutes until golden brown and the custard is just set in the middle but still retains a slight wobble. Remove from the oven and allow to cool, before serving at room temperature.

 

Serves 6.