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Rhubarb and Pomegranate Bhapa Doi, Pistachio Burfi

Rhubarb and pomegranate bhapa doi, pistachio burfi

PT2H30M

1
To make the bhapa doi, preheat a steamer to 100°C. Whisk all the ingredients together in a large mixing bowl then pour the mixture into plastic container. Seal tightly with cling film or a lid
  • 200g of Greek yoghurt
  • 200ml of double cream
  • 200g of condensed milk
  • 25ml of rose essence
2
Place the container on a tray and cook in the steamer for 25 minutes or until set. Remove from the steamer and chill for at least 2 hours
3
Now make the burfi. Line the base and sides of a shallow 15cmx10cm baking tin with parchment paper and set aside
4
Attach a sugar thermometer to a large heavy-based saucepan. Add the sugar, double cream and liquid glucose and simmer over a medium heat, stirring until the sugar and glucose dissolve. Bring the mixture up to the boil and boil rapidly until it reaches 120°C, or the ‘hard-ball’ stage. Do not stir or agitate while the mixture boils, but brush down the inside of the pan with a wet pastry brush with heat-resistant bristles at least twice to prevent the formation of sugar crystals
  • 300g of caster sugar
  • 120ml of double cream
  • 150g of liquid glucose
5
Remove the pan from the heat and immediately add the white chocolate, ground almonds, pistachios, butter and rose petals. Stir well with a wooden spoon until a smooth mass forms, then immediately pour into the prepared tin and leave to cool at room temperature. Once cool, turn out onto a chopping board, peel off the lining paper then cut into 4cm squares. Cut again into triangles and store in an airtight container
  • 150g of white chocolate, finely chopped
  • 150g of ground almonds
  • 70g of pistachio nuts, chopped
  • 1 tsp dried rose petals, crushed
  • 25g of unsalted butter
6
For the sugar tuille, line a baking tray with a silicone baking mat. Preheat the oven to 150°C/gas mark 2
7
Slowly bring the fondant and glucose to the boil in a medium sized pan (with a sugar thermometer attached), then increase the heat to high. Boil until the liquid reaches 150°C, then quickly pour the liquid onto the silicone mat-lined tray and allow to cool fully
  • 320g of fondant sugar
  • 160g of liquid glucose
8
Once cool, break the set sugar into small pieces and grind to fine powder in a blender. Using a sieve, lightly dust the sugar powder over a clean silicone baking mat to a thickness of 1mm. Bake in the oven for 3 minutes or until the powder forms a translucent sheet that looks like glass
9
Remove from the oven and immediately sprinkle with the dried rose petals and pistachios. Leave to cool completely, then break into large shards. Place in an airtight container layered with greaseproof paper and store at room temperature until required
  • 1/2 tsp pistachio nuts, very finely crushed
  • 1/2 tsp dried rose petals, very finely crushed
10
For the poached rhubarb, preheat a steamer to 80°C
11
Pass the ginger through a juicer (no need to remove the skin) and measure out 20ml of juice. Add to a mixing bowl with the remaining ingredients and mix well to evenly coat the rhubarb. Vacuum pack the rhubarb and steam for 7 minutes, or until just tender. Cool the cooked rhubarb immediately in an ice bath
  • 200g of rhubarb, cut into 3cm bars
  • 1 tsp vanilla extract, with seeds or 1 pod scraped
  • 100g of caster sugar
  • 40g of fresh ginger
12
To make the pomegranate jelly, warm the juice and sugar in a pan to blood temperature. Add the bloomed gelatine and stir until fully dissolved. Pour the liquid into a clean plastic tray about 1cm deep and set in the fridge. Once set, cut the set jelly in to 1cm cubes and reserve until needed
  • 200ml of pomegranate juice
  • 50g of caster sugar
  • 2 silver gelatine leaves, soaked in cold water
13
For the rhubarb coulis, pass the ginger through a juicer (no need to remove the skin) and measure out 50ml of juice. Add to a pan with the remaining ingredients and bring to a simmer with 100ml water. Cook for 5–8 minutes until the rhubarb is tender
  • 400g of rhubarb, chopped
  • 50g of glucose
  • 140g of grenadine syrup
  • 100g of fresh ginger
14
Blend on high power until smooth, pour into a bowl set over ice and allow to cool fully. Pour into a squeeze bottle ready to serve
15
To make the toffee crumble, preheat the oven to 160°C/gas mark 3 and line a baking tray with a silicone baking mat
16
In a large mixing bowl, rub together the ingredients until you have a sandy texture. Spread the dough evenly over the surface of the baking tray in a 1cm deep layer and bake for 10–15 minutes until fully cooked
  • 100g of muscovado sugar
  • 200g of plain flour
  • 100g of unsalted butter
17
Remove from the oven and allow to cool. Transfer to a blender, process to a fine crumb then transfer to an airtight container and reserve until needed
18
To serve, add some rhubarb to the base of each bowl and add scoops of the bhapa doi. Layer with toffee crumb, dots of jelly and coulis, then top with a shard of tuille and some basil leaves and pomegranate seeds. Garnish with the burfi and some ground pistachios, with a little gold leaf for extra wow-factor
  • pomegranate seeds
  • pistachio nuts, finely crushed
  • gold leaf
  • basil cress

Ingredients

Metric

Imperial

Bhapa doi (set yoghurt)

Burfi

  • 300g of caster sugar
  • 120ml of double cream
  • 150g of liquid glucose
  • 150g of white chocolate, finely chopped
  • 150g of ground almonds
  • 70g of pistachio nuts, chopped
  • 25g of unsalted butter
  • 1 tsp dried rose petals, crushed

Sugar tuille

  • 320g of fondant sugar
  • 160g of liquid glucose
  • 1/2 tsp dried rose petals, very finely crushed
  • 1/2 tsp pistachio nuts, very finely crushed

Poached rhubarb

Pomegranate jelly

  • 200ml of pomegranate juice
  • 50g of caster sugar
  • 2 silver gelatine leaves, soaked in cold water

Rhubarb coulis

Toffee crumb

  • 100g of unsalted butter
  • 100g of muscovado sugar
  • 200g of plain flour

To serve

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