Sous Vide Rhubarb Recipe with Baked Custard
Phil Fanning's cooks rhubarb sous vide in a delicious orange syrup and serves the fruit with baked custard.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Double boiler
- Microplane
- Citrus press
- Oven
- Baking dish
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Baking sheet
- Parchment paper
- Spoon
- Measuring cup
- Refrigerator
- Serving bowl
Ingredients
- 5 egg yolks
- 60g of icing sugar, sifted
- 200g of whipping cream
- 1 vanilla pod
- 1/2 orange, zest only
- 300g of rhubarb, preferably forced rhubarb
- 2 oranges
- 160g of sugar
- 200g of sugar
- 1 orange, juice only
- 1 Jamaican ginger cake
- 1 egg white
- 55g of icing sugar
- Greek yoghurt
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