Rhubarb fool ice cream with moscatel jelly

Method

1. For the ice cream: put the rhubarb, 50g sugar and the cordial into a heavy-based pan and heat to boiling point. Reduce the heat and cook gently cook with a lid on, stirring occasionally, for 6-8 minutes or until the rhubarb has collapsed.

2. Tip the mixture into a food processor and blend until smooth. Push through a sieve into a bowl and chill in the fridge.

3. Whisk the egg yolks and the remaining caster sugar in a heatproof bowl over a pan of simmering (not boiling) water until pale and almost white.

4. Simmer the single cream in a pan with the vanilla pod. Cool slightly, remove the vanilla pod and pour over the egg yolks whisking continuously over the simmering water to make a slightly thickened custard taking care not to overheat. Remove from the heat, stir to cool, then chill.

5. Whisk the double cream until soft and thick. Fold the cream into the rhubarb purée then into the custard. Freeze in an ice cream maker until softly frozen.

6. Half fill the dariole moulds with the ice cream. Sprinkle a layer of gingernut biscuit crumbs in the centre of the ice cream, then sandwich the biscuit with the remaining ice cream. Level the surface, then freeze for 30 minutes or longer before serving.

7. For the jelly: put the rhubarb, caster sugar, water, lime zest and juice into a pan and bring to the boil. Cook for 2 minutes until the rhubarb is soft, but not broken down.

8. Carefully strain the ingredients (reserving the rhubarb in a bowl for the finished dessert) and pour the liquid into a pan.

9. Whilst the liquid is still hot add the gelatine and stir over a very low heat until the gelatine has dissolved. When dissolved, remove from the heat and add the wine.

10. Strain the liquid and pour into the base of 6-8 serving glasses. Cover and chill for 5-6 hours.

11. To serve: using a palatte knife gently slide the ice cream out of the moulds and place on top of the jelly, top with a little of the poached rhubarb. Decorate with grated chocolate.

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Ingredients

For the rhubarb fool ice cream

500g young rhubarb, young
100g caster sugar
4 tbsp elderflower cordial
3 large free-range egg yolks
280ml single cream
1 vanilla pod
145ml double cream
50g gingernut biscuits, crushed to fine crumbs

For the moscatel jelly

450g rhubarb, sliced diagonally
90g caster sugar
300ml water
juice and zest of 1 lime
4½ sheets leaf gelatine, soaked in cold water to soften
250ml moscatel or other sweet wine
Grated white and dark chocolate, to decorate

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