Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Rhubarb, Mascarpone and Red Wine Vinegar Ice Cream
 

Martin BlunosThis recipe comes from Martin Blunos. "It was just a job, I didn't really know what I wanted to do when I left school, everybody's got to eat and that was the only reason I went into it" - an auspicious statement but from one of the country's greatest chefs with two Michelin Stars to his credit.

The recipe has been supplied by Celebrity Chefs UK, through which Jonathan can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

This deliciously different ice from Martin Blunos makes the perfect do-ahead dessert for a dinner party.

Ingredients

800g champagne rhubarb, washed and roughly chopped
50g caster sugar
150ml red wine
500g mascarpone
110g caster sugar
pinch salt
2 tsp red wine vinegar
1 tbsp orange flavour liqueur
6 tbsp cold water
seeds from 1 vanilla pod

Method
  • Line a litre capacity terrine mould or loaf tin with cling film.
  • Place the rhubarb, caster sugar and red wine into a non-reactive saucepan and bring to the boil.
  • Reduce the heat and simmer until the rhubarb has reduced and become quite thick and pulpy.
  • If necessary, push the mixture though a sieve (this step should not be needed if young champagne rhubarb is used). Remove from the heat and leave to cool.
  • In a separate bowl, mix the remaining ingredients together and beat until smooth.
  • Spread a layer of the mascarpone cream evenly across the base of the mould. Follow with a layer of the rhubarb puree. Repeat the layers until both mixtures are used up.
  • Using the back of a spoon, level the surface and then tap the mould briefly but firmly onto a work surface to knock out any air bubbles. Cover and freeze.
  • Remove the terrine from the freezer 20 minutes before serving, turn out onto a serving plate and serve with sliced rhubarb that has been cooked briefly in a little red wine and sugar.

Serves 6 - 8

Martin Blunos

 
EMAIL US