Roast-rhubarb parfait brioche sandwiches
You'll need to begin this recipe a day ahead.
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Serves
6
Cooking Time
Prep time 30 mins, cook 15 mins (plus cooling, freezing)
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400 gm
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rhubarb (about ½ bunch), cut into 7cm lengths
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240 gm
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caster sugar
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60 ml
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dessert wine
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Juice
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of 2 mandarins
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Juice
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of 1 lemon
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4
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egg yolks
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Scraped seeds
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of 1 vanilla bean
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200 ml
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thickened cream
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200 gm
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créme fraîche
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6
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brioche rolls, split (see note)
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1
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Preheat oven to 160C. Spread rhubarb in a roasting pan, scatter with 110gm sugar, drizzle with wine, mandarin juice and lemon juice, roast until tender (10-15 minutes) and set aside to cool. Remove one-third of rhubarb with a slotted spoon (refrigerate remaining rhubarb mixture), finely chop and refrigerate until required.
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2
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Meanwhile, whisk yolks, vanilla seeds and remaining sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer and whisk until cool (2-3 minutes). Whisk cream and créme fraîche in a separate bowl until soft peaks form, fold in egg mixture then fold in chopped rhubarb. Spoon into a container, cover and freeze until firm (6 hours-overnight). Makes about 1 litre.
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3
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Warm remaining rhubarb mixture in a saucepan over low heat. Meanwhile, preheat grill to high heat and lightly toast cut-sides of brioche (1-2 minutes). Place brioche bases on serving plates, top with a scoop of parfait, spoon a little rhubarb syrup over, sandwich with tops and serve immediately with remaining rhubarb.
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Note Brioche rolls are available from select pâtisseries; you may need to order them ahead. To make your own, see our
brioche recipe, and shape the dough into six rolls.
This recipe is from the July 2012 issue of
Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Prue Ruscoe
STYLING Emma Knowles & Vanessa Austin