Rhubarb, Mascarpone and Balsamic Creams
Ingredients
250gr ‘pink’ rhubarb, trimmed weight
75ml fruity red wine
250gr tub mascarpone
150ml single cream
1 tsp vanilla extract
1 tbsp balsamic vinegar
75gr caster sugar
Method
- Chop rhubarb fairly small and even. Put in a pan with the wine heat on stove then boil rapidly for 2 mins. Pour all into a clean bowl to cool.
- In another bowl mix the single cream and remaining ingreds except the mascarpone till smooth.
- Gently beat the mascarpone to soften mix in 1 tbsp of the rhubarb juices.
- Now fold the mascarpone and cream mixture together.
- Load into rings layering with a little of the cool rhubarb mix and set in the fridge for 20 mins +/-
- Remove from fridge, dust with a fine layer of cocoa powder.
To serve place a filled ring on a plate, dribble around the remaining rhubarb mixture. Quickly blowtorch the rings and slide off. Garnish with a small sprig of mint.
