White chocolate brulee with Sablé and poached rhubarb
This recipe was provide by James Street South, Belfast.
Preparation Time 10mins
Cooking Time 2mins
- 4 yolks
- 25g caster sugar
- 300ml cream
- 63g white chocolate
- 180g butter
- 120g caster sugar
- 45g egg yolks (approximately 3 egg yolks)
- 240g flour
- ½ vanilla bean
- 300g rhubarb
- 100g sugar
- 1 tbsp. orange juice
Main InstructionsBack To All Recipes
- Scald cream and half of sugar, remove from heat and set to side. In a separate bowl beat remaining half of sugar with eggs. Pour on hot cream and whisk in white chocolate. Then pass through sieve and divide into serving dishes. Cook in ban marie at 130°C for 30/40mins. Allow to cool, dust with sugar and brûlée with blowtorch.
- For the sable - Beat sugar, butter and vanilla to a smooth paste. Add egg yolk slowly and mix in. Sieve in flour and gently mix. Place between 2 sheets of greaseproof and roll out to 5mm thick, rest in the freezer for about 40mins (this will make it easier to cut) Preheat oven to 160°C. Cut into shapes and place on baking tray, bake for 10-15 mins until just turning golden.
- For the Rhubarb - Sprinkle sugar over rhubarb, pour orange juice over, cover with tinfoil and bake at 130°C until tender.