This dish is easy enough to prepare and can be done well in advance to ensure stress free cooking. Even try it
for breakfast. The classic flavour marriage of rhubarb and rose
is one of my favourite ways to prepare rhubarb.
VANILLA AND CARDAMOM SET YOGHURT WITH RHUBARB
AND ROSE
Serves 4
Ingredients:
300g Rhubarb
5g Rose Water
300g Sugar
1 Vanilla Pod
4 Cardamom Pods
250g Greek Yoghurt
250g Milk
3 Sheets Gelatine
Method:
Start the recipe by placing the gelatine into
a large bowl and covering with cold water until soft and hydrated.
While the gelatine softens, place the milk i
nto a medium-sized saucepan along with
the cardamom pods and 100g of the
caster sugar. Place the pan on to a medium
heat and warm, split the vanilla pod and
scrape the seeds, place the vanilla
seeds and pod into the milk and bring to
the boil.
Once boiling remove from the heat and allow to rest on the side for 10 minutes, this will allow the flavours to infuse.
Remove the gelatine from the water and squeeze to remove any excess water. Now stir the gelatine into the warm milk and make sure it fully dissolves.
Now place the yoghurt into a mixing bowl and pour the milk mixture through a fine sieve onto the yoghurt.
Whisk well and pour evenly into four jelly moulds. Place the moulds into the refrigerator for 4-6 hours until set.
While the yoghurt is setting make the accompanying rhubarb, take the remaining 200g of sugar and place into a large saucepan with the rosewater and 400g of water, bring this to a simmer.
Take the rhubarb and cut into 5cm x 2cm even-sized batons , place into the pot and place a lid on it, remove from the heat and allow to stand for 30 minutes before removing the lid, this should ensure the rhubarb is cooked and still holds its shape.
When the yoghurt is set dip the jelly
moulds into a pot of warm water and then
turn upside down on to plates, arrange the rhubarb around and pour over the juices
before serving.
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