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Rhubarb and custard with orange and crystallised ginger cake

PT1H30M

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Ingredients

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Baked custard

  • 5 egg yolks
  • 60g of icing sugar, sifted
  • 200g of whipping cream
  • 1 vanilla pod
  • 1/2 orange, zest only

Sous vide rhubarb

To candy the orange zest

  • 200g of sugar
  • 1 orange, juice only

Ginger cake

  • 1 Jamaican ginger cake
  • 1 egg white
  • 55g of icing sugar

To serve

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Method

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1
Preheat the oven to 110°C and place a small shallow ovenproof bowl in the oven to heat – the bowl should allow the custard mix to sit about 3cm deep. Preheat the water bath to 65°C
2
To prepare the custard, gently mix the yolks and sugar together with a whisk, then add the cream and whisk together to fully incorporate the icing sugar and remove any lumps. Take care not to over-whisk – you do not want to incorporate too many air bubbles into the mixture
  • 5 egg yolks
  • 60g of icing sugar, sifted
  • 200g of whipping cream
3
Split the vanilla pod and scrape out the seeds, reserving the empty pod for later. Zest the orange into the mixture and place over a bain marie. Warm very gently until the custard reaches blood temperature, stirring continuously to ensure it heats evenly
  • 1 vanilla pod
  • 1/2 orange, zest only
4
Pour the custard into the preheated shallow bowl and cook for approximately 45 minutes to 1 hour, or until the centre reaches 80°C and has a firm wobble. Once ready, allow to cool in the fridge
5
When ready to cook the rhubarb, peel the rind off of each orange and set aside for use later. Juice the oranges into a saucepan and add the sugar and reserved scraped out vanilla pod
6
Bring the mixture to the boil. Once the sugar has melted into a syrup, remove from the heat and place in the fridge to cool
7
Cut the rhubarb into 3–4cm chunks and place in a large vacuum bag. Pour the cooled syrup into the bag with the rhubarb and seal using a chamber sealer. Cook in the water bath for 10–12 minutes then remove and allow to cool
  • 300g of rhubarb, preferably forced rhubarb
8
Slice the reserved orange zest into long strips and scrape away any white pith. Place in a pan, cover with cold water and bring to the boil. Drain, cover again with fresh water and bring to the boil again. Repeat this process twice more – during the final boil, cook the zest until tender. Drain well
9
Cover the blanched zest in 150ml water, the orange juice and sugar and bring to the boil. Cook very gently for 10–15 minutes, until candied. Drain and set aside on greaseproof paper
  • 1 orange, juice only
  • 200g of sugar
10
Preheat the oven to 160°C/gas mark 3
11
To prepare the ginger cake, cut two thirds of the cake into a 1.5cm dice – keep the rest of the cake in the cupboard for snacking! Whisk together the egg white and icing sugar until fully combined, then carefully coat the diced cake in the mixture. Lay on a baking paper-lined tray, ensuring the cubes do not touch. Bake for 20 minutes, then allow to cool
  • 55g of icing sugar
  • 1 Jamaican ginger cake
  • 1 egg white
12
With a hot, wet spoon cut ‘nuggets’ of the baked custard and place in a bowl with fresh orange segments, glazed ginger cake, candied orange and a good dollop of Greek yoghurt. Top with the poached rhubarb and some of its cooking liquor and serve
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Rhubarb and custard with orange and crystallised ginger cake

 
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